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Fondue of gruyere
 
 
5 ServingsPTM20 min

Fondue of gruyere


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Directions

  1. Grate the Gruyère AOP and mix the grater in a bowl with 2 teaspoons cornstarch. Halve the garlic. Rub the fondue pan with the half cloves of garlic. Heat the white wine in the fondue pan.
  2. Turn off the heat as soon as the boiling point is reached and add the Gruyère AOP per hand. Stir gently with a wooden spoon. Season with pepper and nutmeg. Add the kirsch and the lemon juice.
  3. Serve the cheese fondue with cubes of focaccia, chestnut mushrooms, celery sticks, fennel and cherry to dip into the fondue.

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Nutrition

585Calories
Fat63% DV41g
Protein70% DV35g
Carbs2% DV5g

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