 |
INGREDIENTS
200g
cheddar
300g emmental cheese or
steppe
1 clove of garlic
1 tablespoon of
cornstarch
1 cup of brandy (20 ml)
(optional)
3/4 of a cup of dry white wine (about
180ml)
PREPARATION
Grate the cheese
grater or food processor in
Dissolve the
cornstarch in white wine and mix with cognac
Add nutmeg to this
liquid
Pass the garlic on the sides and bottom of
pan
Put the cheese and the liquid in the pan that you
prepared and go mixing, always on low heat until the cheese melt
completely
Keep stirring until the dough get a homogeneous
consistency, soon after boil
Should be very
liquid, dissolve a little more cornstarch in a cup of water and add to
mixture
Serve with Italian bread preferably, but failing that
you can use other bread, since you have a firm consistency to not fall apart
when in cheese you dip
