Cheese fondue
Cheese fondue, the ultimate comfort food, gets a surprising twist with the s parkling tea Acala White Wine Style . The sparkling kombucha with subtle notes of hazelnut, almond, marigold and lemongrass provides a light and fresh balance to the rich cheese flavours. A delicious combination for a cosy and cosy meal during the holidays.
Ingredients
- 250 grams Gruyère, grated
- 250 grams Emmentaler, grated
- 1 clove garlic, halved
- 150 ml non-alcoholic white wine or vegetable stock
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 tablespoon water
- Salt and pepper to taste
- Nutmeg to taste
- Baguette, cut into cubes
- Small boiled potatoes
- Pieces of bell pepper, carrot and cauliflower
- Apple slices for a fresh touch
- Possibly other things for the cheese fondue
Preparation method
- Rub the inside of a fondue pot or heavy saucepan with the halved garlic for a subtle aroma.
- Add the non-alcoholic wine or stock and lemon juice to the pan and heat over low heat. Gradually add the grated cheese, stirring continuously until completely melted and the fondue is smooth.
- Add the cornstarch slurry to thicken the fondue a little. Season with a pinch of nutmeg, salt and pepper.
- Place the fondue pot on a warming rack or rechaud to keep the cheese fondue warm. Place the dipping suggestions on the table and dip to your heart's content!
