Cheese fondue from Neuchatel

Ingredients for Cheese fondue from Neuchatel

Instructions for Cheese fondue from Neuchatel

To prepare the Cheese fondue from Neuchatel recipe, please follow these instructions:

Cut the bread into bite-sized squares and put them on a platter. Grate the cheese coarsely. Arrow white onion and slice through it. Rub the fondue Pan well with garlic. Came white wine and citroncaft into the Pan and bring to the boil. Reduce the heat and add the cheese in small portions. Let the cheese and stir all the time in "ottetaller" with a ladle. Continue so all the cheese has come into the pan. Stir together starch and maize were kirsch, stir it into the curd and warm up to the boiling point. Fondue can be accompanied by to taste with pepper and nutmeg. Strange fondue can be accompanied by at rechauden. There must be so much værme that constantly bubbling fondue can be accompanied by quite easily. Jack broke the dice on fondue fork and dip them in the fondue can be accompanied by. Turn the fork slightly while the bread is taken up by fondue can be accompanied by. Which accessory fits pickles, gherkins, Pearl onions, Fennel salad with fruit. Feld salad with mushrooms and white wine or strong tea.

Tips:
Cheese fondue can be accompanied by can be changed at your desire and taste. You can add 1-2 tsp. provenceuter, a little cayenne pepper or 1-2 tsp. mustard, not too strong. Garlic lovers can pick 3-4 garlic clove and stir them in cheese fondue can be accompanied by. To the right cheese fondue should choose Gruyere and Emmental cheese, white wine from Neuchatel or Valis, and the same white wine is served to the fondue can be accompanied by. Schwizervine is not so common in Denmark, and it is possible to select other dry white wines with slightly acid. After the Swiss custom hearing that kirsch, for fondue can be accompanied by small glasses on the table, and the latter is good for digestion.