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Carolyn Chieffe Perrine
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).
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Ingredients
Directions
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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.
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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.
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Season the fondue with a good 4 season pepper. Serve with the baguette and celery.
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Nutrition
830Calories
Sodium20% DV485mg
Fat78% DV51g
Protein96% DV48g
Carbs15% DV45g
Fiber44% DV11g
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