The cheese fondue - Le Chef restaurant, Auckland

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Recipe of the cheese fondue by Le Chef restaurant

Cheese fondue (serve 2)

Ingredients

- 100g of cheese Emmental

- 100g of cheese Comté

- 100g of cheese Beaufort

- 1 tablespoon of cornflour

- 1 teaspoon of chopped garlic and rosemary

- 250ml of white wine

- 1 baguette for freshly chopped croutons

- A pinch of salt

Method

  • 1. Begin by grating each cheese into a bowl, to ensure a smooth melting texture.
  • 2. Add the cornflour to the bowl of grated cheese and toss thoroughly to coat all pieces.
  • 3. Combine the wine, salt, garlic and rosemary into a fondue pot or a large saucepan, then simmer over a medium-low heat.
  • 4. Once the liquid is simmering add the cheese in small increments to the pot, stirring well between each addition to ensure a smooth fondue texture.
  • 5. Continue to consistently stir through the mixture until smooth.
  • 6. Once the fondue is ready remove from heat.
  • 7. Slice up the baguette into small cubes place on the fondue fork and dip into the fresh fondue – always remember to blow on the cheese!

Bon appétit!

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Le Chef
Upper Vulcan lane
13 O’Connell st
Auckland CBD
09 373 4723
https://www.le-chef.co.nz/

Dernière modification : 10/07/2020

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