Summary

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)

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Instructions

1. Finely grate the Emmentaler. Cut the Bel Paese, Gouda and Roquefort into fine cubes.
2. 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.
3. Enjoy with baguette cubes.
4. 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.