Swiss Gruyère Fondue

EASY RECIPES
Moderate 2 No

Ingredients

Preparation

Cut the cheese into small pieces and set aside. Cut the bread into dice. On a fondue dish, rub the garlic, add the white wine and cornflour. Heat up. Add the cheese and allow it melt, stirring constantly with a wooden spatula. When the mixture is uniform, add the kirsch. Add the pepper and nutmeg, and serve immediately.  

Notes

If the fondue is too thick, add white wine or water. If it is too liquid, add the cornflour mixed with white wine.
Milk from COW

Switzerland

Swiss gruyère wedge raw milk 200g

An ivory to light yellow-coloured, pressed and cooked cheese with PDO made from raw cow?s milk. Aged for at least 6 months. The presence of holes is not essential. With a grainy rind, its flavour is delicate.

CODE WEIGHT/PC PCS/BOX BRAND % FAT/IDM
1153 200 gr 12 LE GRUYÈRE 49%