Cheese fondue

If you want to make a classic cheese fondue, then this article will tell you how to do it.


Ingredients:




- 200g Gruyere cheese


- 200 g Emmenthal


- 200 g of cheese sbrinz


- 1-2 cloves of garlic


- 120-140 ml dry white wine


- 50 ml brandy


- pinch of freshly grated nutmeg


- freshly ground white pepper


- baguette or a small loaf of rustic bread to feed





Method of preparation:


Grate the cheese on a coarse grater. You can cut the cheese in small cubes - it's all the same to melt.




RUB the pan from funduszy (bottom and sides up to the middle) garlic and place on the stove on very low heat.




Pour into the pan with wine, then stir in cheese. All this stir continuously with a wooden spatula, until the cheese has dissolved completely.




Remove from the heat. While stirring, pour in the brandy, add the nutmeg and pepper.




Build the fire in fondatrice and put her on the pot of cheese. Carefully adjust the flame under the pan so that the cheese does not froze, but didn't slightly burnt.




Cut the bread into cubes or break into small pieces. First, use those that have a crust: they don't slide off the forks for fondue.




Stringing bread on the forks, dip them in the cheese and start the meal.

Source:

Gastronomy

women's web magazine