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Cheese fondue with truffle
Cheese fondue with truffle and baguette
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Ingredients
Directions
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Remove the crusts from the emmental and gruyere and grate the cheeses roughly. Remove the crust from the taleggio and cut the cheese into cubes.
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Halve the garlic clove and rub in a (cheese fondue) pan with a thick bottom. Pour the wine into the pan and heat over medium heat.
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Add all the cheese and let it melt slowly while stirring. Mix the cornstarch with the water and add it to the cheese fondue while stirring.
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Keep stirring until an even mixture is formed. Mix in the truffle tapenade.
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Cut the baguette into slices and serve with the cheese fondue. Keep the cheese fondue on the table warm on a burner. Yummy! .
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Nutrition
955Calories
Sodium0% DV1.330mg
Fat95% DV62g
Protein112% DV56g
Carbs12% DV35g
Fiber12% DV3g
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