Cheese fondue with Speck Alto Adige PGI

Course: main course
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Patrick Rosenthal 


  Cheese fondue with Speck Alto Adige PGI

2 tbsps. butter
6 onions, sliced finely  
¼ tsp. salt
1 clove of garlic, halved  
800 g cheese fondue mix
4 tsps. cornflour or potato starch
40 ml white wine
1 dash cherry brandy 
250 g diced bread
250 g Speck Alto Adige PGI
250 g new potatoes


Heat the butter in a non-stick frying pan and sauté the onions. Add salt. 
Boil the new potatoes in salted water and drain. 
Slice the Speck Alto Adige PGI into fine matchsticks. 
Rub the Caquelon fondue pot with garlic, heat on the stove and add the cheese fondue mixture. Blend the cornflour with the white wine and add to the cheese mixture while stirring. Continue to cook, stirring continuously, until the cheese has melted and the fondue is creamy. 
Stir in the onions and season with pepper, nutmeg and cherry brandy. 
Serve in a chafing dish together with the new potatoes, diced bread and Speck Alto Adige PGI. Enjoy! 



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