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Cheese Fondue
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QimiQ
Benefits
Acid, heat and alcohol stable
Reduces skin formation
Enhances the natural taste of added ingredients
Creamy consistency
Problem-free reheating possible
15
easy
Ingredients for 10 portions
500 g
Emmenthal cheese,
grated
300 g
Raclette cheese,
grated
300 g
Gruyere cheese ,
grated
35 g
Corn flour / starch
800 ml
White wine
Ground nutmeg
2 ea
Garlic clove(s),
squeezed
200 g
QimiQ Classic,
chilled
40 ml
Kirsch
Salt and pepper
Method
1.
Toss the cheese in the corn flour and put to one side.
2.
Bring the white wine, nutmeg and garlic to the boil. Reduce heat, add the cheese mixture and simmer until the cheese has completely melted.
3.
Add the chilled QimiQ Classic, mix well and simmer until the mixture is completely hot.
4.
Stir in the Kirsch, season to taste with salt and pepper and serve with fresh, crusty bread.