Ingredients
- 10 oz of farmhouse cheese
- 14 oz of Gruyère
- 1 clove of garlic
- 10 oz of Chardonnay
- 1 splash of lemon juice
- 1 small glass of sherry
- 1 teaspoon of cornstarch
- Freshly ground chili flakes
Serving suggestions
- Baguette
- Carrots (roasted)
- Edible mushrooms (roasted)
- Broccoli (roasted)
- Cauliflower (roasted)
Preparation
- Grate the cheeses and rub the pan with a clove of garlic.
- Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt.
- Dilute the corn starch with the sherry and add the mixture to the cheese. Bring the fondue to a boil while stirring and add chili flakes to taste.
- Place the fondue pot on a fondue base at the table.
- Serve with baguette, roasted vegetables and other dippers.
Tips: how to roast vegetables
Preheat the oven to 400° F . Drizzle the vegetables all well with olive oil and add some salt and pepper. Spread them on a lightly-oiled baking sheet. Turning the vegetables as they roast helps them to cook evenly. It depends on the type of vegetable when it’s ready: broccoli 15/20 minutes, cauliflower 20 minutes, edible mushrooms 20 minutes and carrots 30 minutes.
