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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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