3x cheeses you want to melt tonight

Here in the editorial office, there are certain delights that make us faint spontaneously. There is the smell of the warm apple pie from De Taarten Kamer, but also a spontaneous tuna melt from the neighbors goes down easily. But now that the cold has reached our country and the candles are lit and the dry white makes way for a full red, there is something else that Team Amayzine is very happy about. A trip to the place where they serve the best cheese fondue in the city, for example. If you still have no idea what to put on the table tonight, then I’ll lend you a hand. Three times cheese fondue to go with that nice bottle of red. And then off to that nice French baker. Which one are you making?

Swiss cheese fondue with brie

225 grams Gruyère
225 grams Emmental
60 grams brie
1.5 tbsp flour
clove of garlic
300 ml prosecco or cava
2 tbsp kirsch
1/2 tbsp nutmeg
salt and pepper

Mix the cheeses together with the flour in a large bowl. Crush the garlic and rub it on the bottom and sides of the fondue pot. Add the wine and slowly bring it to a boil. Stir the cheese until it is melted and then add the kirsch and nutmeg. Season with pepper and salt.

Spicy cheese fondue with fried onions and pancetta

115 grams pancetta
1 red onion
1 tbsp cumin
450 grams Gouda cheese
2 tablespoons of flour
200 ml dry white wine

Fry the pancetta until crispy and cut the onions into half rings. Drain almost all the fat from the pancetta and fry the onions in the pancetta fat. Add the cumin and some black pepper. Mix the cheese with the flour in a large bowl. Bring the wine in the fondue pot to a boil and add the cheese. Let it melt while stirring and add half of the onion and pancetta at the end. Stir well and garnish with the remaining onion and pancetta.

Creamy goat cheese fondue

25 grams of butter
1 tbsp flour
200 ml dry white wine
275 grams aged goat cheese
1 piece soft chèvre cheese
1 tbsp fresh chives
1 tbsp fresh thyme
2 tbsp kirsch
1 tsp nutmeg
fresh black pepper

Melt the butter and stir the flour until cooked. Pour the wine into the mixture and whisk until smooth. Add the cheese while stirring and let it melt slowly. Add the kirsch and season with some nutmeg and black pepper.