Marieke's FAMOUS don't go easy on the Garlic Cheese Fondue

- Guest post from Marieke! -

I used 4 kg of cheese for my recipe! The best flavor is usually achieved by blending a few types of cheeses. I used Swiss, Gruyere, Cheddar and Monterey Jack in the Kraft Shredded Cheese Packages. This saved me on Shredding everything and it made it easy to add a little to the mix gradually.

You will need wine-and lots of it :-)! A dry white wine works best. In my recipe I used 2,5 liters of Sauvignon Blanc

You will need a thickener like flour or cornstarch. I used 'Robin Hood' Easy Blend Flour. And you need garlic, pepper and nutmeg, add this all to your liking. Just keep on tasting it throughout the cooking process to see if it needs more garlic, pepper etc....

Prepare everything in a pot on the stove top before transferring it to the fondue pot.

Dissolve your thickener into your wine in the pot before melting the cheese, mixing slowly over low heat. Make sure the liquid is smooth with no lumps of powder which you can accomplish by using a whisk.

You want a smooth, tasty fondue. So make sure to gradually add cheese and melt it in the pot over low-medium heat.

While adding the cheese also add lots of fresh minced or chopped garlic (10 tablespoons sounds like a lot, but it is tasty :-)! Keep adding more wine and thickener if needed.

Just make sure not to have the fondue boil, just keep on stirring the pot.

Enjoy!

We for sure enjoyed it for Bas his Birthday Surprise party...

Make sure to also serve nice fresh crispy french bread to dip into the fondue.

Shopping List:

• 4kg cheese: Swiss, Gruyere, Cheddar and Monterey Jack (1kg Kraft package each)
• 2.5 litres White Wine (such as Savignon Blanc)
• Robin Hood Easy Blend Flour (as thickener)
• 10 tbsp minced Garlic
• Fresh ground Pepper
• Nutmeg
• French Bread (appx 5 loaves)