Fondue Moitié-Moitié Appenzeller® Käse - Le Gruyére AOP – Appenzeller Käse
Fondue is probably the most legendary Swiss cheese dish.
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Cooking tools:
- Fondue pot
- Grater
- Portable burner
- Chef's knife
- Cutting board
- Serving bowl
- Basket
- Wooden spoon
- Stove
Ingredients
- 400 g / 14 oz. Appenzeller® cheese of your choice
- 400 g / 14 oz. Le Gruyére AOP
- 1-2 garlic cloves
- 3-4 dl / 13.5 fl. oz dry white wine with sufficient acidity (e.g., Chasselas or Sauvignon Blanc)
- 2 tbsp. cornstarch (e.g., Maizena), dissolved in white wine
- 1 kg / 2 lbs. bread, diced
- pepper, nutmeg, paprika, ground/powedered according to taste
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