Cheese fondue

Cheese fondue

Ingredients for Cheese fondue

Swiss Emmenthal (shredded): 225 gms
Gruyere cheese (shredded): 225 gms
Corn starch: 1 tbsp
Garlic juice: 1 tbsp
Dry white wine: 125 ml
Lemon juice: 1 tbsp
Cherry brandy (Kirsch): 1 tbsp
Nutmeg pinch: 1
Broccoli floweret: 50 gms
Carrot sticks: 50 gms
Cherry tomatoes: 50gms
Bell peppers: 50 gms
French bread (cubed): 25 gms

Direction for Cheese fondue

Place the shredded cheese and corn starch in a plastic bag
Seal, shake to coat the cheese with corn starch. Keep aside
Over medium heat, add the wine and lemon juice and bring to a gentle simmer
Gradually stir the cheese into the wine. Add garlic juice
Stir constantly in a cross pattern to prevent the cheese from seizing and balling up
Cook until the cheese is just melted and creamy. Do not let it boil.
Once smooth, add kirsch, and nutmeg.
Transfer the cheese to a fondue-serving pot, set over a flame to keep warm
Arrange and assortment of bite-sized dipping foods on a platter with fondue pot
Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.