Cheese Fondue with Milk
Main Dishes • Switzerland
Description
Finally, I managed to make cheese fondue with the right consistency, and I am eager to share it with you. I usually dip pieces of roasted meat, tomato, salted fish, bread, ham, and canned olives into the cheese fondue. The great thing about fondue is that you can enjoy all your favorites with cheese. Later, after the liquid evaporates completely and the cheese sticks to the sides, you can scrape it off and save it for other dishes; I sprinkled it on scrambled eggs.
Ingredients
- Milk 15 fl oz
- Garlic 3 cloves
- Bay leaf to taste
- Red Long Chili Peppers to taste
- Salt to taste
- Semi-soft cream cheese 20 oz
- Sliced Processed Cheese 1 can
Step-by-Step Guide
Step 1
Take a piece of cheese and grate it all; the finer it is, the better it will dissolve. Next, take a fondue pot; I prefer a thick one as it burns less. Pour in the milk, bring it to a boil, add the bay leaf (about 2–3 medium leaves should suffice), and a pinch of pepper. Grate 2 cloves of garlic and add them to the pot. Boil for about 5 minutes, then slightly reduce the heat (for example, I go from 9 to 7).
Step 2
After that, take the processed cheese (I used a small container, but if you really like it, you can use a larger one) and add it to the milk one tablespoon at a time. It usually sticks to the spoon, but keep stirring until it dissolves.
Step 3
Next, add the pre-grated cheese. I did this in handfuls and kept stirring all the time. Once one handful dissolves, add another and keep stirring.
Step 4
Cook everything down to the desired consistency. Check how it flows off the spoon—the cheese should coat it.
Step 5
Heat the burner and place the pot on it. Take your favorite fondue ingredients (or whatever you have lying around in the fridge).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!