Ingredients
400 g Comté cheese
400 g Emmental
2 cloves garlic
2 bottles Lindemans Gueuze
pepper
1 tbsp potato starch
brown and white bread
2 pears
300 g smoked ham
Directions
1
Grate the cheeses and peel the cloves of garlic.
2
Rub the fondue pan with the cloves of garlic and add the cheese.
3
Pour in the Lindemans Geuze, add the potato starch and allow to melt over low heat.
4
Meanwhile, cut the bread and ham into cubes and the pears into pieces.
5
Place the fondue pan on a fondue set and serve a refreshing, but not ice-cold Lindemans Geuze with it.
Ingredients
400 g Comté cheese
400 g Emmental
2 cloves garlic
2 bottles Lindemans Gueuze
pepper
1 tbsp potato starch
brown and white bread
2 pears
300 g smoked ham
Directions
1
Grate the cheeses and peel the cloves of garlic.
2
Rub the fondue pan with the cloves of garlic and add the cheese.
3
Pour in the Lindemans Geuze, add the potato starch and allow to melt over low heat.
4
Meanwhile, cut the bread and ham into cubes and the pears into pieces.
5
Place the fondue pan on a fondue set and serve a refreshing, but not ice-cold Lindemans Geuze with it.