How do you keep cheese fondue?

Save: refrigerator: store any leftover cheese fondue in the fridge. Place it in an airtight container to prevent odors. Within 2 days: consume the leftovers within 2 days for the best taste and texture. Warm up: Gently heat up: Heat the cheese fondue on low heat to maintain an even consistency. If necessary, add a dash of white wine to restore the creaminess. Stir regularly: stir regularly during warming to prevent lumps. Freezing: Portionate: If you are planning to freeze cheese fondue, divide it into portions for easier thawing. Frozen resistant: use frozen -resistant bags or airtight containers. Remove as much air as possible to prevent freezing fire. Label and date: label the packaging with the content and the date of freezing. Maximum 2 months: save the frozen cheese fondue for a maximum of 2 months for the best quality. Defrost and warm up: fridge: let frozen cheese fondue slowly thaw in the fridge during the night. Gently heat up: Heat the thawed cheese fondue on low heat, stir regularly and add extra white wine if necessary to reach the desired texture.

Cheese fondue

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20min

•

Easy

Taste the perfect cheese fondue with Mont d'Or, Comté and green language. A pleasant dish to share with friends and family.

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Ingredients

What do you need?

Quantity: 4P

1 clove of garlic
150 g Mont d’Or cheese
150 g of grated comté
150 g of grated green language
50 ml of white wine

Preparation method

How do you make this?

Rub a cast iron jar with a clove of garlic. Place the clove in the jar and add the wine. Heat below the boiling point.

Cut the crust of Mont d’Or and add in pieces, together with the other grated cheeses.

Heat gently and keep stirring without cooking to prevent sorting.

Place the jar on a bottom or pour it into a special fondue set with burner. If you don't have that, then put it on the fire occasionally and stir well.

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Serve D35 €48,00

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Sofie Dumont x N'Sane: Mixer 500ml €23,95

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Tips

Do not let the cheese fondue cook to maintain a smooth consistency. Experiment with different types of bread, new potatoes or salads such as side dishes.