The Catalan TableIngredients
Servings:
4
Ingredients
- 350 g1/2 a Gruyère cheese 1/2 a Vacherin Fribougeois
- dry white wine
- cherry brandy (Kirsch)
- garlic
- corn flour (note: NOT Maizena)
- bread
- A burner for fondue
Nutritional Information
Per Serving (Approx.)
Calories
219 kcal
Protein
23 g
Fat
13 g
Carbohydrates
0 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
A Fondue Burner
- Before starting, thoroughly rub the inside of the saucepan with a halved clove of garlic to infuse it with aroma.
- Add 300 ml of dry white wine and 50 ml of cherry brandy to the saucepan. Carefully ignite the wine to flambé it and wait until the alcohol completely evaporates, about 2-3 minutes.
- Once the alcohol has evaporated, add the cheese: 200 g of Gruyère and 200 g of Emmental, grated, over low heat. Stir continuously until the cheese is fully melted.
- If desired, you can add a little corn flour (about 5 g) to thicken the mixture, but ensure it is not cornstarch. Stir until smooth.
- Cut the country bread into small cubes, approximately 2 cm on each side, to facilitate dipping.
- With the help of long skewers, dip the bread cubes into the melted cheese, ensuring they are well covered to enjoy maximum flavor.
Recommendations & Tricks
- Before you start melting the cheese, rub the inside of the fondue pot with a halved clove of garlic; this will impart a subtle hint of garlic without overpowering the taste of the fondue.
- When melting the cheeses, be sure to stir constantly using figure-eight movements to help evenly blend the Gruyère and Vacherin Fribourgeois and prevent the fats from separating.
- To prevent the fondue from becoming too thick or separating, dissolve the cornstarch in cold dry white wine before you start heating the wine and gradually add it to the cheese mixture while stirring.