Description
-
Originally from Switzerland, it is undoubtedly one of the most delicious recipes you can prepare with our cheeses.The Argentine climate and palate are a little different from the Swiss one, so we adapted the recipe to our tastes.
-
The proportions are designed for a fondue for 4 people. Allow 200 grams of cheese (without rind) per person.
-
- 300g Emmenthal
- 300g Swiss Fontina
- 300g Gouda Reserve 12 months
- 1 San Felipe White 375cc
- 1 Homemade Bread (approx. 450g)
- 2 Slices of Munich Pork Loin 150g
- Green Olives 100g
- Black Olives 100g
- Vienna Copetín Sausages (8 units)
- 1 Green Apple
- Cherry Tomatoes 150g
- Recipe for preparing fondue
- To enjoy it even more, you can try it with mushrooms, carrots, meat.
-
Follow the steps detailed in the recipe and enjoy an exquisite dish.
The only secret to preparing it is to follow the simple steps you will find inside the box.
It is important to choose cheeses according to the intensity you like (mild, medium or spicy) taking into account their aging.
Three types of cheese are used. Here are some traditional combinations: -
A) Gruyere, Emmenthal and Fontina from Tandil.
-
B) Raclette, Gouda and Mild Fontina.
-
C) Tandil Banquet, Gruta Blue and Santi Parmesan.
-
It is essential to use a dry white wine to achieve the right consistency and to keep the fat balanced and the tartaric acid contained in the wine is what makes this possible. We chose a San Felipe Roble Chardonnay.
-
Regarding the container that we are going to use (originally called "Caquelon") it has to be made of clay, refractory ceramic or thick enameled iron, wide and not very deep.
-
- We do not recommend that it be metallic -
- Presentation: In Santi Kraft Box. Products not vacuum packed.