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 .
