Cheese Fondue

Fondue “Tête de Moine”

Name: Fondue “Tête de Moine”
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: For 4 Pers
Cuisine: Swiss
Ingredients: ♣ 1 clove of garlic peeled & sliced into two; ♣ 1 teaspoon of lemon juice; ♣ 500 g Gruyère, grated; ♣ 300 g Tête de Moine, roughly grated; ♣ 4 teaspoons of cornflour; ♣ 3½ dl. white wine; ♣ 1 small glass of kirsch; ♣ Ground pepper, grated Nutmeg

“Unforgettable Taste & Smell, Beautiful and Delicate appearance. Tête de Moine is truly a delight to the human senses!”

Cheese Tête de Moine
Servings For 4 Pers
Prep 10 Mins
Cook 15 Mins
Total 25 Mins

Method

Fondue “Tête de Moine”
Rub the fondue pot with the clove of garlic.
Mix the Gruyère , the Tête de Moine and the cornflour, add the white wine and lemon juice and bring to the boil whilst stirring continuously, until the cheese melts.
Add the kirsch, season with the pepper and nutmeg and serve immediately.
Tip 😉
Figs would be a great dip 😉

Method

A note when the nights get long