Skylger organic farm cheese with seaweed

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Ingredients for 28 oz of fondue

• 28 oz Skylger (organic farm cheese from Terschelling) (grated)
• 10.8 oz. white wine
• 1/2 lemon (squeezed)
• 2 tsp cornstarch
• 2 capfuls Kirsch
• Seaweed salad/Wakame (to taste)

Serve with....

• Day-old baguette
• Mini potatoes
• Nachos
• Other dippers like grilled or raw vegetables or cured ham

Bereidingswijze

1. Pour the wine into a fondue pot or other heat-resistant pan/caquelon and bring to a boil.
2. Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
3. Heat to almost a boil.
4. Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
5. Stir the seaweed salad through the cheese fondue to taste.

- Prefer to make 35 oz of cheese fondue? Use the following amounts of cheese and wine: 35 oz of farm cheese and 13.5 oz of dry white wine.
- Or want to make 14 oz of cheese fondue? No problem! Cut all ingredients in half.
- Unable to find organic farm cheese? You can also use spicy mature cheese. But Skylger cheese is highly recommended!