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Classic Cheese Fondue with Gruyère and Emmentaler
(0)
20 min
Under an hour
Knuspr-Küche
Genießen Sie einen gemütlichen Abend mit diesem klassischen Käsefondue aus würzigem Gruyère und cremigem Emmentaler. Ein Hauch von Weißwein, Knoblauch und Muskatnuss verleiht der geschmolzenen Käsemischung ihr unverwechselbares Aroma. Perfekt zum Teilen mit Freunden oder der Familie – einfach Baguette-Stücke eintauchen und genießen!
Preparation method
Place the grated Gruyère and Emmentaler in a bowl. Add the cornstarch and mix everything well, so that the cheese is evenly coated with the starch.
Rub a fondue pot (or a heavy-bottomed pot) vigorously with the halved garlic clove to create a subtle garlic aroma.
Pour the white wine into the pot and heat over medium heat, but do not let it boil. Gradually add the cheese mixed with starch. Stir slowly in figure-eight motions until the cheese is completely melted and the mixture becomes smooth and creamy.
Chef's tip
For an alcohol-free version, you can replace the white wine with non-alcoholic wine or a mixture of apple juice and a little lemon juice.
Ingredients
Nutritional values
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