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Cheese Fondue


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Serves 6


1 crusty baguette, cut into chunks

1 clove garlic, peeled
400g Gruyère cheese, grated

200g maasdam cheese, grated
300ml dry white wine
1 tbsp cornflour
4 tbsp dry schnapps (kirsch)
white pepper, for seasoning


Mix the cornflour and schnapps together to form a paste & set aside. Rub the inside surface of the fondue pot with garlic. Add the wine and then the cheese and simmer until the ingredients are a smooth. Add the cornflour, stir and simmer a few minutes.


Place the pot onto the fondue stand and light the burner to keep warm and serve immediately. Serve with the bread chunks, cracked pepper and a green salad. Serve with white wine, schnapps or peppermint tea to aid digestion.

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