Fondue “Dry Rosè”

  • Created By
    Gruyère & Vacherin
  • Shared On
    1/17/15
  • Posted In
    Cheese Fondue
  • Fondue “Dry Rosè”
  • Fondue “Dry Rosè”
  • Fondue “Dry Rosè”
Rating:
Servings:
For 4 Pers
Prep Time:
20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
A word from the cook
"Rosé provide a refreshing & fruity flavor to this traditional Swiss Fondue "
Ingredients

♣ 1 garlic clove
♣ 1-2 tbsps cornstarch
♣ 250 g Gruyère cheese
♣ 250 g Vacherin cheese
♣ 2 teaspoons lemon juice
♣ 300 dl dry rosé
♣ French bread, cubed

Instructions

Fondue “Dry Rosé ”
Finely dice the Vacherin and Gruyère cheeses and set aside. Peel the garlic and cut in half.
Rub the garlic around the inside of a fondue pot. Discard the garlic.
Add the Rosé and cornstarch (dissolved in some Rosè wine prior to) to the pan and cook on low heat. Don’t let the wine to boil. When the rosé is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese and wait until the cheese is completely melted before adding more. Don’t allow the mixture to boil. When the cheese is melted, turn up the heat and transfer the fondue pot.
Tip 😉
Serve with the French bread & a glass of cool Rosè 😉

 

 

0 Notes

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