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‘FESTIVE CHEESE FONDUE WITH CHAMPAGNE AND TRUFFLES’
Cheese fondue is certainly delicious with different kinds of bread, but it is also very healthy with bell
peppers, celery, tomatoes, cauliflower, broccoli, carrots, and pineapple. You can also eat a fresh salad with
the fondue.
You should try this festive variant with champagne and truffle.
Ingredients (serves 12):
• 2-3 small black truffles (fresh or from a jar)
• 3 cloves of garlic
• 4.5 teaspoons cornstarch
• 3 dl (10 fl oz) champagne or sparkling wine
• 600 g (21 oz) Emmental, grated
• 600 g (21 oz) Gruyere, grated
• 300 g (11 oz) Appenzeller (Fontina cheese can
substitute), grated
• Pepper (to taste)
Begin chopping the truffle. Next, thoroughly combine the grated Emmental, Gruyere, and Appenzeller.
Halve the garlic cloves and rub the inside of the pot using the cut edge of the cloves. Form a cornstarch
mixture by mixing together 6 tablespoons of champagne or sparkling wine with 4.5 teaspoons of
cornstarch in a bowl. Slowly heat up the remainder of the champagne or sparkling wine in the fondue pot
on the stove. Do not allow the mixture to come to a boil. Next, gradually melt about a third of the cheese
in the hot champagne or sparkling wine. PLEASE NOTE: to ensure that the cheese fondue has a smooth
consistency, it is very important to stir continuously while melting the cheese.
Next, stir the cornstarch mixture through the melted cheese. Now, gradually add the remainder of the
cheese into the pot, stirring until it is completely melted. Finally, add the chopped truffle and season to
taste with pepper.
Tip for a variation:
replace the truffle with chopped black olives and a small amount of truffle oil.
Your festive cheese fondue is ready, now add a glass of champagne...
Bon appetit!
EN
