Ingredients for 4 persons :
- a clove of garlic
- 210 ml milk
- 100 ml Saison d’Erpe Mere
- 200 gr Gruyère, shredded
- 200 gr Emmental, shredded
- 200 gr Appenzeller, shredded (Appenzeller adds a spicy touch)
- 2 tablespoons cornflour to bind the sauce extra if necessary
- black pepper
Rub the fondue pan with a piece of garlic cut lengthwise. Add 200 ml of milk and put the pan on the cooking ring at low heat. Warm the milk until well hot (take care, don’t let it burn!) and add the cheese little by little while stirring continually. The sauce must be consistent and creamy. Add Saison d’Erpe Mere to get the right proportion.
The remaining 10 ml of milk can be used to prepare the cornflour to give the fondue a bit more consistency if necessary.
Sprinkle some freshly ground nutmeg and black pepper.
Put the fondue pan on a plate warmer with tea lights to keep the fondue bubbling softly.
Immerse pieces of ciabatta bread with a fondue fork and eat while drinking a cool glass of Saison d’Erpe Mere
Take a glass of Saison d’Erpe Mere as an appetizer with a few cubes of Appenzeller… A fine combination!