Four cheese fondue

Four cheese fondue

Total: 45 min. | Active: 45 min.
Nutritional value / person: 1133 kcal
, Fat: 65 g
, Carbohydrate: 62 g
, Protein: 61 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 garlic clove, halved
300 g medium-aged Gruyère, coarsely grated
200 g Vacherin Fribourgeois, coarsely grated
200 g blue cheese (e.g. Gorgonzola), cut into pieces
100 g Sbrinz, grated
4 tsp Maizena cornflour
3 dl white wine
a little pepper
500 g brown bread, cut into pieces
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How it's done

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Rub the garlic around the fondue pot, empty the cheese into the pot. Mix the cornflour with the wine, pour into the cheese, stir continuously and heat through until the cheese has melted, season. Place the fondue on a burner, serve the fondue with bread.

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