It’s time for cheese fondue again! I cannot wait till I’m back into the white mountains, enjoying the sun, the blue skies and the best Swiss cheese fondue! Since it’s still taking some time, I decided to bring a bit of Switzerland to the Netherlands. Cheese fondue with tomatoes! Cheese fondue can be really heavy, the sweet and fresh tomato taste will take that heavy flavour away! enjoy!
Ingredients for 4 pers.:
- 300 gr gruyere
- 300 gr emmentaler
- 1 clove of garlic
- 400 ml dry white wine
- Juice of ½ lemon
- 3 el corn flour
- Fresh pepper
- Passata di pomodori
- Fresh parsley
- Fresh thyme
How to prepare it:
Start by grating the cheese. Put the cheese aside for a while and cut the garlic. Chop the herbs. Anoint the inside of the fondue pan with the garlic. Take the root out of the garlic and squeeze the garlic into the fondue pan. Put the pan on the stove and add the herbs. Let is fry for 1 minute and add the wine and the lemon juice. Heat the wine until it’s boiling. Now you can add the grated cheese. Keep stirring until the cheese is melted.
Put the corn flour into a small bowl. Add some water (1 table spoon) and whisk the corn flour. Make sure that you whisk out all the clumps. Add the corn flour to the cheese fondue and stir well.
Add the passata di pomodori, stir well till the passata has been adopted by the cheese and a smooth, reddish cheese sauce forms. Finish with a bit of chopped parsley.
Cheese fondue always goes well with bread, potatoes, vegetables, pickles and everything else that you can think about that will go well with melted cheese.
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