Cheese Fondue
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 large
Garlic (clove, sliced in half)1 cup
White Wine (dry)1360 g
Gruyere (shredded)1 tsp
Hot Paprika1 tsp
White Pepper2 tbsps
CognacDirections:
1
Rub the inside of a fondue pot with the garlic and discard the garlic
2
Put the wine into the fondue pot and warm it over medium heat until hot but not boiling
3
Add the cheeses gradually to the wine
4
Reduce the heat, stirring often with a wooden spoon, until the cheese has melted
5
Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy
6
Let guests dip their own bread, meat, or vegetables