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    Cheese & Garlic Fondue


    Source of Recipe


    www.schwartz.co.uk

    List of Ingredients




    350 g (12 oz) mild Cheddar cheese, grated
    100 g (4 oz) Swiss Emmental cheese, grated
    1/2 tsp Schwartz Garlic Granules
    pinch Schwartz Nutmeg Ground
    300 ml (1/2 pint) milk
    1 tbs Kirsch (optional)
    4 tbs white wine, 2 tbs cornflour and 2 tbs cold water, blended together
    1 tsp Schwartz Parsley
    Schwartz Black Peppercorns , freshly ground to garnish

    Recipe



    Place the Cheddar and Emmental cheese in a fondue pan or heatproof casserole dish. Add the Garlic Granules, Nutmeg, milk and Kirsch if using. Slowly melt the cheeses over the fondue alcohol burner or on the cooker hob.
      When the mixture has melted and begins to simmer, stir in the blend of cornflour, wine and water. Stir continuously over a very low heat for 1 minute or until the fondue takes on a thick, creamy consistency. Stir in the Parsley and garnish with a sprinkling of fresh ground Black Peppercorns.
      Serve immediately with skewered cubes of toast, bread and raw vegetable pieces for dipping. 

      Serves 4

 

 

 

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