Fondue
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Cheese fondue is one of the most perfect treats for a friendly get-together. Make a truly Swiss sauce using a mixture of Emmentaler and Gruyere cheeses, thickening it with a little cornstarch. A splash of cognac and nutmeg will infuse the appetizer with a luxurious bouquet of aromas. Serve it on the table, surrounded by apple slices and pieces of bread, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g of Gruyere
- 100 g Emmentaler
- 1 tbsp cornstarch
- 1 cup white wine
We recommend
Recipes with similar ingredients: Gruyere cheese, Emmental cheese, white wine, starch
Cooking the dish according to the recipe:
- Rub a small saucepan with garlic, add 1 cup of white wine, and simmer. Stir in 1 tablespoon of cornstarch mixed with a little cognac, then 100 grams each of Gruyere and Emmentaler; season with salt, pepper, and nutmeg to taste. Serve the fondue hot with apples and bread.
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