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🍽️ Cheese Fondue Served in a Bread Boat
432 kcal · 30 min · 4 servings
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Ingredients
- 0.5 garlic clove
- 200 g Gruyère cheese (45 % fat in dry matter)
- 200 g Vacherin cheese (45 % fat in dry matter)
- 200 g Appenzeller (48 % fat in dry matter)
- 300 ml alcohol-free white wine
- 1 tsp cornstarch
- Nutmeg
- 1 sourdough whole wheat bread (500 g)
- 0.5 bunch chives (10 g)
- 500 g mixed pickles (drained; jar; e.g. cornichons, pickled beets
Instructions
- 1. Peel the garlic clove and chop it very finely.
- 2. Remove the hard rind from all cheese varieties.
- 3. Grate the Gruyère cheese finely.
- 4. Cut the remaining cheeses into small cubes.
- 5. Pour the wine into a pot.
- 6. Add the grated Gruyère, the Appenzeller, and the chopped garlic to the pot.
- 7. Heat the mixture slowly over low heat while stirring constantly.
- 8. Once the cheese has almost completely melted, stir in the remaining cheese gradually.
- 9. Stir until the sauce is gently simmering.
- 10. Mix the cornstarch smoothly with 40 milliliters of water.
- 11. Stir the starch-water mixture into the cheese mixture to thicken it.
- 12. Add a little more water if necessary.
- 13. Season the smooth, creamy cheese sauce at the end with a pinch of freshly grated nutmeg.
- 14. Turn on the grill function of your oven.
- 15. Cut off the top of the bread and set it aside.
- 16. Carefully remove the inside of the bread.
- 17. Leave only a crust about 2 centimeters thick.
- 18. Cut the removed bread interior together with the lid into small cubes.
- 19. Wash the chives.
- 20. Shake the chives dry.
- 21. Cut the chives into fine rings.
- 22. Fill the cheese fondue into the hollowed-out bread.
- 23. Place the bread under the oven grill.
- 24. Bake for about 5 minutes until the surface is golden brown.
- 25. Sprinkle the cheese fondue in bread with the chive rings.
- 26. Serve the fondue together with mixed pickles and the bread cubes.
Nutrition per serving
- kcal: 432
- Protein: 25 g · Fett/Fat: 22 g · Carbs: 30 g