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Raclette and Swiss Cheese Fondue
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Raclette and Swiss Cheese Fondue

Directions

Shred 100 g of both cheeses and mix them with 1 tbsp of cornstarch. Bring 50 ml of wine and 3 cloves of garlic to a boil before adding 50 ml of cooking cream. Lower the heat and gradually add the cheeses. Season and pour into a fondue pot. Serve with potatoes, croutons, lightly cooked vegetables or apples.

Chef Chris Beall


This inspiration is perfect for a holiday menu. Don’t hesitate to offer various service formats to meet your customer’s expectations: individual portions, for two or an entire table. You can speed up service by preparing the cheese mixture in advance and keeping it in the fridge. Heat it up before serving while making sure that the mixture stays creamy and smooth.


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