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 garnishRecipe
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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