Cheese fondue from jiska

Name: cheese fondue from jiska
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: bottle dry white wine a 750 ml; 1 tray fresh cream cheese chive 60 (125 g); 1 stick the package cheese Leerdammer, 200 g; 300 g extra mature farm cheese grated; box Swiss sprinkler a 60 g; 2 el cornstarch; 1 bush celery; 4 seasons pepper mill 35 g; 1 baguette in slanted slabs

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).

Ingredients

Kitchen Stuff

caquelon (cheese fondue pan)

Directions

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.
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.
Season the fondue with a good 4 season pepper. Serve with the baguette and celery.