Cheese fondue is a dish I absolutely love. It’s essentialy melted cheese with wine and seasoning in a big pot in the middle of the dinner table, that everybody can dip bread and veggies into with a long fork. I think it’s a nice idea for a simple, vegetarian, but very festive meal! This recipe is a traditional recipe that Robbert’s mom uses and kindly passed on to me. So good!
Ingredients
250g Gruyère cheese
250g Emmentaler cheese
1 large clove garlic or 2 smaller ones
1 bottle dry white wine
1 heaping tsp flour
Cut a clove of garlic in half, and rub the inside of the pan with one half. Cut the garlic into smaller pieces and put inside the pan. Grate the cheeses and add them to the pan. Stir in the flower. Add a splash of wine (about enough to cover the bottom of the pan). Turn on the heat and stir contantly. Slowly keep adding wine until you reach the desired consistency.
This recipe serves two.
For dipping, you can use pretty much any thing you like. White and dark baguettes, cherry tomatoes, and olives are among the favourites in my household, but you can use little potatoes, garlic bread, strips of bell pepper, anything you like!
Fondue is traditionally served with white wine or black tea (or both, as we did). Enjoy!
