Cheese Fondue

About Cheese Fondue

Ingredients

• Gruyere cheese, grated 2 cups
• Ementhal cheese, grated 2 cups
• Cottage cheese, crumbled 2 cups
• White wine 1 cup
• Garlic 3 cloves
• French baguette 1 loaf

How to Make Cheese Fondue (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Heat white wine and garlic cloves in a non-stick pan till it comes to a boil. Add all the three cheeses and mix till you get a smooth mixture. Transfer into a fondue pot.
3. Cut French baguette into bite sized pieces and spread them on a baking tray. Keep the tray in the preheated oven and toast till crisp. Transfer them onto a serving plate.
4. Serve the fondue hot with the toasted bread.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps