The new Bring It On Home Movember is out and about and they’ve sent a few recipes this way to share so here’s a look at a handy Cheese Fondue starter. For more, check out Movember.com.
Equal portions of Beaufort, Comté and Emmental cheese, allow 250g per person
1 level tsp of cornflour
1 garlic clove, peeled and crushed
2/3 bottle good Savòie white wine, such as Aprèmont
A good pinch of white pepper
Plenty of slightly stale white baguette, cut into mouth –sized cubes, served in a basket
- Remove any rind from the cheeses. Grate the cheese finely in the French style of thin strands.
- In a separate bowl, beat the corn flour carefully into the kirsch making sure there are no lumps.
- In either a fondue pot or heavy based pan, very slowly melt the cheese with garlic and wine, stirring continuously so it does not burn. When the cheese mixture is smooth, stir in the blended kirsch and corn flour a little at a time, until the cheese mixture thickens.
- Season with the white pepper and serve bubbling hot with the crusty bread.