Three-cheese fondue

Name: three-cheese fondue
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g extra mature cheese broken; 175 g rouge cheese; 225 g Dutch bluefin cheese; 25 g unsalted butter or margarine; 25 g wheat flour; 250 ml sweet white wine eg Riesling; 1 toe garlic; 1 fresh baguette

Biolgic three-cheese fondue with baguette.

Ingredients

400 g extra mature cheese broken
175 g rouge cheese
225 g Dutch bluefin cheese
25 g unsalted butter or margarine

25 g wheat flour
250 ml sweet white wine eg Riesling
1 toe garlic
1 fresh baguette

Kitchen Stuff

1 food processor
1 cheese fondue pan

Directions

Grate the extra mature cheese, rouge and blue cheese in the food processor.
Heat the butter in a thick-bottomed pan. Add the flour while stirring and let it cook for 2 minutes. Add the wine and stir into a bound sauce.
Press the garlic above and stir well. Add all the cheese and let it melt into a smooth cheese fondue while stirring.
Pour the cheese fondue into the cheese fondue pan (caquelon).
Cut the baguette into pieces and serve with it.