Cheese Fondue from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Serve luxuriously rich and creamy Fondue Franc-Comtoise with a crisp green salad to clear the palate.
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Ingredients
- 2 large baguettes, cut into cubes
- 800 g Gruyére de Savoie or Beaufort cheese, grated
- 1 tbsp cornflour
- 300 ml white wine
- freshly ground black pepper
- 1 clove of garlic, crushed and peeled
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