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Bakerb
Fondue of gruyere
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Ingredients
Directions
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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.
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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.
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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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