Ingredients for 1,600 grams (56.44 oz.) fondue
- 500 g (17.64 oz.) farmhouse cheese
- 600 g (21.16 oz.) Gruyère
- 2 cloves of garlic
- 500 ml (16.90 oz.) Chardonnay
- 2 dashes of lemon juice
- 2 small glasses of sherry
- 2 Tbsp cornstarch
- Freshly ground chili flakes
Serve with
- Baguette
- Carrots (grilled)
- Mushrooms (grilled)
- Broccoli (grilled)
- Cauliflower (grilled)
- Other dippers
Perfect recipe for
Don't have an electric fondue set? See the recipe for a traditional fondue set.
Preparation
- Grate the cheeses and rub the fondue pot with a garlic clove.
- Pour the wine and lemon juice into the pot and set the temperature to slightly above ||. Once the wine starts to bubble, gradually add the cheese, stirring until it melts. Once the cheese has melted, reduce the temperature to ||.
- Dissolve the cornstarch in the sherry and add it to the cheese mixture. Heat the cheese fondue for another two minutes and season with freshly ground chili flakes.
- Serve with bread, grilled vegetables and other dippers.
Tip: How to grill vegetables
Preheat the oven to 200°C (392° F). Rub the vegetables with olive oil, salt and pepper. Spread on a baking sheet lined with wax paper. Place the baking sheet in the oven and turn the vegetables once during cooking. The baking time depends on the type of vegetable: 15/20 minutes for broccoli, 20 minutes for cauliflower, 20 minutes for mushrooms and 30 minutes for carrots.
Prefer less fondue? No problem! Simply adjust the amount of ingredients accordingly.
