Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Cheese fondue from jiska
 
 
4 ServingsPTM20 min

Cheese fondue from jiska


A tasty recipe. The main course contains the following ingredients: dry white wine (a 750 ml), fresh cream cheese (chives 60 (125 g)), cheese (Leerdammer, 200 g), extra mature farmhouse cheese (grated), Swiss spreading cheese (a 60 g), cornstarch, celery, 4 seasons pepper (mill 35 g) and baguette (in slanted slices).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Pour the wine into the caquelon or dish, keep 50 ml behind. Stir the cream cheese into the caquelon or dish with a whisk and bring to low heat on low heat. Let it simmer for 4 minutes.
  2. Cut the slices of cheese into pieces. Put in the pan with the farmhouse cheese and the sprinkle cheese and let melt on a very low heat while stirring. Mix the retained wine with the cornstarch and pour it into the pan when the cheese has melted. Keep stirring until a bound fondue occurs. Peel the celery in length with a peeler and cut into pieces of 5 cm.
  3. Season the fondue with a good 4 season pepper. Serve with the baguette and celery.


Nutrition

830Calories
Sodium20% DV485mg
Fat78% DV51g
Protein96% DV48g
Carbs15% DV45g
Fiber44% DV11g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407