Farmhouse cheese fondue with spring vegetables

Name: farmhouse cheese fondue with spring vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g old farmhouse cheese 48; 300 g young mature farmhouse cheese 48; 1 bunch radish; stem celery; 1 baking flour; 300 g Parisian carrots; 1 toe garlic; 350 ml dry white wine; 1,5 el cornstarch; 2 el water; 1 tl ground nutmeg; 1 multigrain baguette

Cheese fondue of farmhouse cheese, garlic, wine and nutmeg with radish, celery, cauliflower and carrots.

Ingredients

Kitchen Stuff

1 cheese fondue pan (caquelon) with rechaud

Directions

Grate the 2 types of cheese. Clean and halve the radishes. Clean the celery and cut into 3 cm slanted pieces.
Cut the cauliflower into small florets. Divide the cut vegetables and carrots over separate bowls.
Halve the garlic clove and rub the cheese fondue pan with it. Heat the wine in a heavy-bottomed pan over medium heat.
Add the cheese and let it melt slowly while stirring. Mix the cornstarch with the water and add it to the cheese fondue while stirring until it is a coherent whole.
Season with the nutmeg.
Cut the baguette into pieces. Put the cheese fondue pan on the burner on the table and pour the cheese fondue into it. Serve with the vegetables and bread.