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Cheese fondue
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Coarsely grated steppe cheese400 g
- Coarsely grated Gruyere cheese400 g
- White wine1/2 cup
- Garlic1 unit(s)
- Milk1/2 cup
- Corn starch1 tablespoon
- Nutmeg to taste
- Rub the garlic inside (bottom and sides) in the fondue pot.
- Add the milk, cornstarch and mix well with a spoon to dissolve. Reserve.
- Pour the white wine into the pan and place over low heat to warm.
- *As soon as the first bubbles rise, gradually add the grated cheese, mixing well with the wire whisk to melt and form a smooth cream. The temperature, very low, and the addition of the cheese gradually, mixing well, are essential for the fat of the cheese not to separate and the texture of the fondue to be creamy.
- Season with nutmeg to taste.
- Keep the pan on low heat and add the milk-cornstarch mixture. Stir well for 2 minutes - the cornstarch helps ensure that the fondue remains creamy and also prevents the cheese fat from separating. Turn off the heat and bring the pan to the table.
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