Ingredients :
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500 g of Gruyère cheese
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500g gruyere 555
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300 g of very crusty bread
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50 g of dried mushrooms
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4 dl dry white wine
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4 cloves of garlic
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4 cl of plum eau-de-vie
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2 g of potato or corn starch
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Salt, pepper and nutmeg
Recipe:
Grate or shred the cheese. Chop the garlic, place it in a bowl with the mushrooms, cover with dry white wine for fondue. Marinate.
Dissolve the cornstarch in a cup of the same wine, add it to the mushrooms marinate. Pour into the pot minced or grated cheese, wine, and the contents of the bowl. Cook on low heat. Ladle in hand, stir constantly until cheese is completely melted.
The mixture should be smooth and homogenous, creamy and thick. Add salt, pepper and nutmeg to taste. Stir again by bringing burning stove on the table Pour the plum eau-de-vie, let boiling resume off and on.