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CHEESE FONDU.

CHEESE FONDU.

CHEESE FONDU.

CHEESE FONDU WITH THREE KINDS OF CHEESE.

A variation of the recipe for a Swiss fondue of three cheeses (processed, parmesan and any hard).
Traditional cheese fondue, i.e. Swiss, prepared from the following cheeses: emmental and gruyeres, but in general, cheese for this snack can be easily selected to your taste and wallet … Basic rules: use several varieties of cheese and so that they melt into a viscous thick mass.

I like the way to cook fondue, when the cheese mass is first cooked in a saucepan on the stove, and then poured into a kakelon, which is usually simply called fondue)) Then the cheese mass in the kakelon is kept hot by the fire from the burner.

What is dipped in cheese fondue? Almost any food: bread, vegetables, meat, seafood, mushrooms …

Prepare the ingredients: cheeses, wine and filling.

Ingredients

Hard cheese — 150-200 g
Parmesan Cheese — 50 g
Cream cheese — 200 g
Dry white wine — about 1 cup
Lemon juice optionally — 1 tsp.
Nutmeg, black pepper, salt to taste

For dipping:

White bread
Champignon
Shrimp
Ham, boiled pork, etc.
Inflorescences of broccoli and cauliflower

CHEESE FONDU.

Step by step recipe

Typically, a fondue set consists of a stand, burner, kakelon and special forks. There are additional amenities — this is a tray with fixing the stand and a cover with slots for fixing the forks.

Cut the filling products into cubes (bread, meat, chicken, etc.) or leave them whole (olives, shrimp, broccoli, etc.)

Grate hard cheeses, cut melted cheese into cubes. Heat the wine in a saucepan, add spices to it to taste.

Then melt the cheese in hot wine while stirring. Sometimes cheeses are heated simultaneously with wine. I advise you to use a whisk for this.

Prepare a fire in the burner. Pour the cheese into a kakelon and start the meal. Put the filling on the forks and dip into the cheese mass. Cheese fondue — a delicious dish and a pleasant pastime.

CHEESE FONDU.

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