Cheese Fondue

Fondue “Camenbert & Bubbly Prosecco”

Name: Fondue “Camenbert & Bubbly Prosecco”
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: For 4 Pers
Cuisine: Swiss
Ingredients: ♣ 4 teaspoons cornstarch; ♣ 1-2 tablespoon fresh lemon juice; ♣ 300 dl of dry Prosecco; ♣ 2 shallots, chopped; ♣ 300 g / 10 oz grated Gruyère; ♣ 200 g / 7 oz grated Emmental; ♣ 150 g / 5 oz diced rindless Camenbert; ♣ Generous pinch of ground nutmeg; ♣ Pinch of ground white pepper; ♣ 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

“Enjoy the combination of flavors!”

Cheese Gruyère & Emmental & Camembert
Servings For 4 Pers
Prep 25 Mins
Cook 20 Mins
Total 45 Mins

Method

Fondue ” Camenbert & Bubbly Prosecco”
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
Combine Prosecco and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
Remove pot from heat.
Add all cheeses and stir to combine. Stir in cornstarch mixture.
Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
Season fondue with nutmeg and white pepper.
Place over candle or canned heat burner to keep warm.
Serve with bread cubes.
Tip 😉
A chilled glass of Prosecco would make a great addition 😉

Camenbert Emmental Gruyere

Method

A note when the nights get long