This cheese fondue can also be made at 20+ degrees
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the ultimate cheese fondue with parmesan cheese.
You probably didn't think so, but cheese fondue can be even tastier: if you make it with Parmesan cheese. Maybe they will be surprised in Switzerland, but in Italy this delicious cheese fondue is a big hit – and soon at your dining table too. Just add some baguette, and dip away.
INGREDIENTS
1 clove of garlic, crushed
100 ml white wine
½ lemon
300 ml heavy cream
pinch of nutmeg
150 gr Parmesan cheese, plus 3 cm rind of the cheese
1 tsp cornstarch, dissolved in 1 tbsp water
crusty bread, for dipping
When buying Parmesan cheese, make sure you get the real cheese. In Dutch supermarkets, there is also fake Parmesan on the shelves – simply because it's cheaper and because that Dutch fake melts better. Fine if you want to save money, but not OK for your cheese fondue. No: only the real Italian cheese is good enough for that.
Here's how to make the ultimate cheese fondue with Parmesan cheese
- Heat garlic, white wine, and a bit of lemon juice for a few minutes in a saucepan with a thick bottom or a special pot for cheese fondue.
- Stir in the cream, nutmeg, black pepper, and with the cheese rind (if you have it). Let it simmer for five minutes, then remove the cheese rind from the fondue.
- Then stir the grated cheese into the fondue. Thicken the fondue a bit with the cornstarch mixture. Taste and season.
- Serve with the crusty bread.
Text: Favorflav
