Fondue suiza de queso
Esta fondue de queso la hacíamos con queso suizo, gruyere y emmentaler, pero cuando los niños eran pequeños la hacíamos con queso gouda, también riquísimo.
Raciones:
Ingredientes
- 300 g queso Gruyere, rallado
- 300 g queso Emmental
- 100 ml leche
- 2 cucharas de mantequilla
- 3 cucharas de harina
- 300 ml vino blanco seco
- 1/2 cucharadita de nuez mozcada
Guarniciones
- 100 g cebollas plateadas o pepinillos
- 1 pepino
- 1 tarro de trozos de piña
- 2 baguettes
Instrucciones
- Melt the butter in a heavy-bottomed pan and add the flour. Stir well and let the flour cook for a few minutes. It will clump, but you can easily remove it immediately.
- Now add the milk and stir well. Then add half of the white wine and stir well again.
- Now we slowly add the grated cheese bit by bit, keep stirring so that the cheese can melt in the warm liquid.
- When all the cheese has melted, add the nutmeg. If you think the fondue is still too thick, add the rest of the white wine. This is a matter of taste and convenience.
- Pour the cheese fondue into a bowl that you can keep warm on a rechaud and serve with Amsterdam onions, cucumber, pineapple, baguette and anything else you like.
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