Choosing cheese, piece of cake
Cheese fondue with Brugge Dentelle, Brugge Rodenbach, Brugge Prestige and Nazareth.
4 pers.
- 150g Brugge Dentelle
- 200g Brugge Rodenbach
- 200g Brugge Prestige
- 200gNazareth
- 1 clove of garlic
- 15g corn starch
- ½ bottle of dry white wine
- 2 tbsp kirsch
- Salt, pepper, nutmeg
- Juice of ½ lemon
- Pickled onions and gherkins
Rub the inside of a saucepan with garlic.
Grate all the cheese or dice it and then heat it, together with the wine, the kirsch and the corn starch.
Stir until you obtain a creamy sauce, and then add the lemon juice and the herbs.
Transfer to a serving pot, over a low flame and stir regularly.
Serve with pieces of bread or baguette and pickled onions and gherkins.