Recipes
Date posted: 05/09/2024
Ingredients
| Small brown baguette | 1 |
| Grated mozzarella and Monterey jack | 500g |
| Emmental slices | 500g |
| Lemon juice | 25ml |
| Cornflour | 80g |
| Ground nutmeg | 3g |
| White cooking wine | 250ml |
| Garlic | 10g |
Method
- Rub the inside of a heavy-bottomed pot with the garlic clove, discard the garlic.
- Add the wine and lemon and bring to a simmer.
- Add the cheese and corn flour in three batches, being careful not to boil the cheese. Be sure the cheese is fully melted and incorporated before moving on to then add seasonings.
- Bake the baguette and dice into pieces.
- Pour into a fondue pot, over low heat and serve.