45 minutes of cooking time
1 hour total time
Preparation
Grate the two cheeses. Put the grated cheese in a saucepan. Pour in the white wine, cream and milk. Put the pan on the fire and keep stirring constantly with a whisk, so that the cheese does not cak. Tie it with some extra cheese or with a tablespoon of all ties. Boil the cheese fondue so that the wine evaporates well. Pour the cheese mixture through a sieve into a bowl, so that all the lumps are out. Pour the melted cheese into the fondue pan and place it on the candle holder.
For the cheese fondue of Dutch cheeses
400 g Dutch young farm cheese
400 g Dutch old farmhouse cheese
350 ml of white wine (eg from Alsace)
100 ml of cream
50 ml of milk
big pinch of white pepper
1 tbsp all-tie or potato starch
Need extra
fondue pot
