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Oste Fondue

Cook time: 0 min.
Servings: 6

Ingredients for Oste Fondue

Freshly ground white pepper
Cubes of French bread
1cloveGarlic cut
1tspCorn starch or potato flour
3x 350gDifferent melting cheese, grated or thinly sliced
4dlDry fruity dry white wine

Instructions for Oste Fondue

To prepare the Oste Fondue recipe, please follow these instructions:

Rub the inside of a caqueelon (traditional fondue pan) with garlic. You can also chop the garlic well and put it in the pan.

Mix corn starch or potato flour with 2 tablespoons of wine in a small bowl. Set aside. Pour the rest of the wine into the pan.

Heat the wine very slowly. Add the cheese to sliced ​​or torn and continue to heat the mixture. Stir until the cheese starts to melt and the liquid bubbles.

Stir the slow corn starch or potato flour, and then the rest of the cheese will come in a little at a time. Add Kirsch and pepper. Put the fondue grease over a candle light on the table together with deep frying panes.

In Switzerland, the cheese mix will consist of Emmentals, Gruyere and Appenzeller or raclette, while in Fankrig you prefer Comte or Beaufort. There can also be used 1/3 Danbo or Samsø.