Provençal cheese fondue

Name: provençal cheese fondue
Total time: 30 min
Yield: 4
Ingredients: 1 clove garlic; 400 milliliters dry white wine; 400 gram gruyere; 400 gram mature cheese; 400 gram Emmental cheese; 400 gram mature farm cheese; 1 teaspoon dijon mustard; 1 teaspoon fresh rosemary; 0.5 teaspoon dried rosemary; 1 teaspoon fresh oregano; 0.5 teaspoon dried oregano; 1 tablespoon fresh thyme; 0.5 teaspoon dried thyme; 1 tablespoon cornstarch; 1 tablespoon potato starch

Ingredients

Directions

Rub the cheese fondue pan (caquelon) with the garlic.
Heat the wine against the boil and melt the cheese in portions with stirring.
Season with the mustard, rosemary and thyme.
Tie the fondue with diluted cornstarch and serve with baguette, blanched broccoli florets, carrot and cherry / Christmas.