Swiss fondue

Submitted by enr on 08 May 2003
Ingredients
600 g feta cheese "Emmental"
1/2 clove garlic
500 ml white wine
1 tbsp (10 g) cornstarch
1/2 cup (100 ml) vishnovka
pepper
nutmeg
bread
Method
Refractory porcelain (or faience) Court rub with half a clove of garlic. It was slowly warmed white wine. Grated feta cheese is melted while stirring with a fork or wooden spoon (not to be confused in the circle and the line of eight). Boil over high heat. Add a little fuzzy in cold water, corn starch, seasoned with a little grated nutmeg and pepper and stir with vishnovkata. Fondue set. Immediately place of very low fire - should be evenly and slightly boil. Thereto shall be served slightly reddened slices of white bread. When served, it is on the table to have several types of bread. Everyone Prick morsel of bread fork and melts in your hot sauce.
Containers:
Difficulty
Average
Tested
0 users
08 May 2003
Author
vg

Comments

This is not an original recipe of Swiss fondue. Just in Geneva original recipe is 5 or 6 types of cheese - 2 types of Camembert, Brie, Gouda, goat cheese and Emmental cheese is sweet and not used at all. And do not be prepared to vishnovka and with cherry brandy and a special court for fondue. So please do not mistake the readers.

With Emmental never gets what should be done.

My only gruer happens otherwise boza!