Swiss cheese fondue
We made this cheese fondue with Swiss cheese, Gruyere and Emmentaler, but when the children were little, we made it with mature Gouda cheese, also delicious.
Porties:
Ingrediënten
- 300 g Gruyere cheese, grated
- 300 g Emmentaler cheese, grated
- 100 ml milk
- 2 tablespoons of butter
- 3 tablespoons of flour
- 300 ml dry white wine
- 1/2 teaspoon nutmeg
Hapjes erbij
- 100 g silver onions or pickles
- 1 cucumber
- 1 can of pineaple chunks
- 2 baguettes
Instructies
- 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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