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Basic Cheese Fondue
Basic Cheese Fondue

Before you jump to Basic Cheese Fondue recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Initially, you must be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you don’t want to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? A good healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy daily. If this is not to your liking on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to basic cheese fondue recipe. You can have basic cheese fondue using 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Basic Cheese Fondue:
  1. Take 1 garlic clove, halved crosswise
  2. Use 1 1⁄2 cups dry white wine
  3. Get 1 tbsp cornstarch
  4. Prepare 2 tbsp kirsch
  5. You need 1/2 lbs Emmental cheese, coarsely grated
  6. Use 1/2 lbs Gruyère, coarsely grated
  7. Take Grated nutmeg
  8. Get Italian or French bread cut into cubes. Stale is best
Instructions to make Basic Cheese Fondue:
  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
  2. Add wine to pot and bring just to a simmer over moderate heat.
  3. Gradually add cheese to pot and cook, stirring constantly until cheese is just melted and creamy. Add cheese slowly until each addition is melted.
  4. Stir together cornstarch and kirsch in a cup and stir into cheese.
  5. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  6. Add nutmeg if desired and stir in.
  7. Transfer to fondue pot set over a low heat.
  8. Serve with cubed, slightly stale or dried out Italion Bread.

Put a large heatproof bowl over the saucepan so you have a bain-marie. Simmer wine in a fondue pot. Stir after each addition of cheese until melted. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Continue heating until all the cheese has melted.

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