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Cheese fondue with North Holland cheese
A delicious recipe for cheese fondue with North Holland cheese
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Ingredients
Directions
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Rub a pan (preferably a caquelon) with the clove of garlic.
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Then discard the garlic.
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Pour the wine into the pan and bring it to the boiling point (Note: The wine is not allowed to boil).
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Add the grated cheese gradually while stirring on low heat.
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Stir until the cheese is melted.
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Let the cheese melt as slowly as possible to prevent it from becoming stringy and tough. In total about 5 minutes.
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If the fondue does not bind sufficiently, add a little cornstarch.
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Make a paste of one tablespoon cornstarch and 2 tablespoons of water.
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Mix this through the fondue until the correct binding is achieved.
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The fondue must be sufficiently bound to stick to, for example, a piece of bread.
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During cooking, keep in mind that the fondue on the table will become a bit thicker.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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