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- Home
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- Recipes
- cheese dishes
- Cheese fondue in a bread bowl
Cheese fondue in a bread bowl
Nutrition facts per serving:
- Energy in kcal about 1219
- Fat about 66g
- Carbohydrates about 70g
- Protein about 66g
This is needed
This is needed
for 4 people
To prepare the bread
- 1 bread, round (e.g. farmhouse bread; approx. 450 g)
- 1 garlic clove, pressed
- 1 tbsp olive oil
Fondue
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- 1 garlic clove, halved
- 200 g tangy Gruyère, coarsely grated
- 200 g mild Emmental, coarsely grated
- 200 g medium-aged Gruyère, coarsely grated
- 200 g Vacherin Fribourgeois, coarsely grated
- 4 dl white wine
- 4 tsp cornflour
- 1 tsp kirsch
- a little pepper
- a little nutmeg
And that's how it's done
And that's how it's done
To prepare the bread
Slice a lid approx. 2 cm thick off the top of the loaf. Carefully remove the bread from the inside, cut into cubes. Mix the bread cubes with the oil and garlic, spread onto a baking tray lined with baking paper.
To bake
Bake the bread cubes for approx. 10 mins. in the centre of an oven preheated to 180°C. Place the bread bowl and lid in the oven and bake alongside the bread cubes for the final 5 mins.
Fondue
Rub the garlic around the fondue pot, place the cheese in the pan. Mix the wine with the cornflour and pour into the pot. Simmer the cheese over a low heat, stirring constantly until a creamy texture is achieved. Add the Kirsch, season. Pour the fondue into the bread bowl, dunk the croutons in the cheese.
