Fondue of cheddar and gruyère cheese

Name: fondue of cheddar and gruyère cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 ml White wine; 200 g grated gruyere; 300 g grated cheddar; 2 el cornstarch; 1 el lemon juice; 2 el water; 2 Sun dried tomato; 3 bunch onion; 1 baking flour; 100 g garlic olives without pit; 250 g Cherry tomatoes; 1 business suit Breadsticks

Cheese fondue of cheddar and Gruyère cheese.

Ingredients

Kitchen Stuff

1 caquelon

Directions

Heat the white wine and let the grated cheese melt with stirring (add the next portion of cheese only when the previous one has melted).
Stir in the cornstarch with the lemon juice and water. Stir this through the cheese fondue and let it cook for 2-3 minutes, until it is bound.
Slice the sun-dried tomato, the spring onion in thin rings and the cauliflower in small florets. Stir the dried tomato through the cheese fondue.
Season with (salt and) pepper. Sprinkle the fondue with spring onions and place it on a hot plate.
Dip the pieces of cauliflower, olives, tomatoes and the breadsticks in the fondue.