Classic Cheese Fondue – A Detailed recipe cooking. 
Photo of the dish: Леви БраунTime: 10 minutes Difficulty: easy. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
To make fondue:
- 450 gr gruyere cheese or emmental, grate / or a combination of several cheeses at will: brie (without crust), manchego, cheddar, fontina or gouda
- 1 tbsp. dry white wine
- 2 tbsp. l lemon juice
- 1 clove of garlic
- 2 tbsp. l flour
- Ground Nutmeg
- Ground cayenne pepper
For dipping in fondue:
- Fried brussels sprouts
- Mini Meatballs
- Toasted Polenta
- Prosciutto or any ham
- French fries
Recipes with similar ingredients: cheese, white wine, lemon juice, flour, garlic, croutons, ground cayenne pepper, chili pepper, nutmeg, gruyere cheese, emmental cheese, brie cheese, manchego cheese, cheddar cheese, fontina cheese, gouda cheese
Recipe preparation:
- Grate the inside of the pan with a clove of garlic, leave garlic in a pan. Pour in wine and lemon juice, bring to a boil and reduce temperature to medium. Stir the gruyere cheese with flour and stirring slowly add to the pan. Take out the garlic and season fondue with nutmeg and cayenne pepper. hot fondue in katnellon (heat-resistant ceramic dishes for classic fondue) and serve hot. To maintain heat put on an open fire or electric stove. Serve bread or polenta, vegetables, bacon, potatoes with fondue fries.
