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Three Cheese Fondue Tips to make a Fondue -

-suggested Quantity of cheese - is normally 70 gm per person

  • 50: 50 proportion- of

gruyere ,Gauda , Fontina ( or Mozzarella/Parmesan cheese )

-Why corn flour is preferred to refined flour - Aged cheeses like Gruyere, Emmental, and Fontina are high in acid and can become stringy when melted. or split,

Hence , cornstarch helps bind the proteins in the cheese to prevent stringy or clumpy cheese.

-If you do not have cornstarch, use twice as much all-purpose white flour (¼ cup) and whisk into melted cheese in 1 tablespoon increments. (You may not need the full ¼ cup.)

1 cup - good quality white wine ,

I prefer a dry sauvignon blanc !

non alcoholic and vegetarian substitute - vegetable stock .

Ingredients :-

You Will Need:

  • 125 gm shredded Smoky Gauda cheese

  • 125 gm shredded Gruyere cheese

  • 75 gm parmesan cheese

  • 2 Tbsp cornstarch

  • 1 cup ( 250 ml ) Sauvignon blanc .

  • 1-2 cloves of crushed garlic

  • 1 Tsp Dijon mustard

accompaniments -

  • 1 chopped broccoli ( balanced )

  • 500gm baby potatoes ( boiled )

  • 4 big Frankfurters

  • 200 gm mushroom

  • Baguette/ Bread - cubed

  • gherkin ( optional )

Method -:

  • grate the cheese ,

sprinkle with the corn flour and mix well until all coated . ( can keep for a while in a refrigerator.

  • Coat the fondue container with a bruised garlic . ( I leave the clove to cook in the eine )

  • add the wine to the pot and heat till almost to boiling point .

  • reduce heat to sim

  • now add the cheese slowly, stirring all the while with a wooden spoon.

  • heat till melted ( you can leave the cheese to soak in a couple of hours before dinner at this stage .

  • add the mustard finally before serving .

  • serve with the Sautéd / blanched accompaniments

according to choice .




cheese Fondue

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