Prep time: 5 mins
Cooking time: 20 mins
(serves 4)
Ingredients
- 200ml water
- 50ml malt vinegar
- 5g garlic, finely chopped
- 150g Emmental cheese
- 150g Cantal cheese
- 150g Comte cheese
- 2g salt
- 1g pepper
- 2g grated nutmeg
- 10g cornflour
- fresh fruit and baguette, to serve
Preparation
1. In a clean fondue pot, add water, malt vinegar and garlic. Bring to a boil and then simmer till mixture reduces and begins to coat the back of a spoon.
2. Add all the cheese and cook on medium heat. Mix the cheese well so it combines with the water-vinegar mix and a sauce-like texture is attained.
3. Add seasonings and nutmeg powder. Thicken with corn flour and mix well so the cheese does not separate or coagulate.
4. Serve hot with baguette and fresh fruit.
