Four Cheese Fondue for Connoisseurs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g Emmentaler (only the real Swiss)
- 150 g Gouda
- 150 g Bel Paese
- 150 grams Roquefort
- 250 ml white wine
- 75 g crème fraîche
- 1 orange (s), juice it
- 2 tablespoon cornstarch
- 2 tablespoon chives rolls
- 2 tablespoon parsley
- Salt and pepper, freshly ground
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
- 2 tablespoon cognac
- Baguette (s)
Print Recipe
Pin Recipe Instructions
- Finely grate the Emmentaler. Cut the Bel Paese, Gouda and Roquefort into fine cubes.
- Heat the white wine together with the crème fraîche in a fondue pot. Then add the cheese over a mild heat, stirring constantly, and let it melt. Mix the orange juice with cornstarch in a small bowl until smooth and then stir into the cheese. Mix in the herbs and season the fondue with salt, pepper and nutmeg. Finally stir in the cognac.
- Enjoy with baguette cubes.
- And if baguette is not enough for you, you can dunk other things, e.g. Wienerle, Parma ham, fine salami and jacket potatoes or paprika sticks. As a result, the portion information changes, of course, depending on what and how much you take. If you take e.g., 300 g of jacket potatoes in addition, one eater will be full again.
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