24
CHEESE FONDUE
1. Rub the ceramic saucepan with a half
clove of garlic.
2. Grate the cheese, fill it into the
saucepan and place the saucepan on the
heating plated.
3. Choose a medium temperature setting
and melt the cheese while stirring constantly.
4. As soon as the cheese is melted, reduce the temperature. The cheese must
not boil.
5. The ceramic bowl is always used without splash protection.
6. Do not immerse the hot saucepan into cold water after use. It might crack
due to the temperature shock. Always let the saucepan cool down before
cleaning it.
7. Very delicious is the crust at the bottom of the saucepan, which can be
savoured at the end.
Swiss cheese fondue
for 4-6 portions
1 clove of garlic, 80 ml dry white wine,
200 g each of grated Emmental and
gruyère cheese, 1 tsp starch, white
pepper, 1 tbsp kirsch, baguette
Rub the ceramic saucepan with a half
clove of garlic. The heat the cheese to-
gether with the wine under stirring on
medium temperature. As soon as the
cheese is melted and starts to simmer,
mix the starch with the kirsch and add
it to the cheese. Season with pepper.
Cut the baguette into cubes and dip
the bread cubes into the cheese.
Tipp: Serve grapes or raw ham (wrap-
pred around the bread pieces) in thin
slices with the cheese fondue.
Italian cheese fondue
for 4-6 portions
100 g each Asagio-, Fontina-, rovolone
cheese, 100 g mascarpone, approx.
75
ml milk, 1
tbsp butter, 1
tbsp
flour, 75 ml white wine, 2 egg yolks,
Grissini, Parmas ham
Grate the cheese, mix it with
mascarpone and milk and leave it
overnight in the refrigerator.
Knead flour and butter. Bring the
white wine to boil, the add the flour/
butter mixture and finally the cheese
while stirring. Finally add the beaten
egg yolks. Do not boil the mass any
more after having added the egg yolks
to avoid clotting.
Warp the ham around the grissini and
dip it into the cheese.
Serve Italian antipasti with this fondue.
British cheese fondue
for 4-6 portions
250 g Cheddar cheese, 150 g Stilton
cheese, 3 tbsp butter, 75 ml cream or
milk, 3-4 tbsp tomato ketchup, 1 tsp
starch, 1-2 tbsp light port wine, white
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