400 gram Dorothea extra cured Goat cheese
200 gram Dorothea parsley/garlic Goat cheese
300 ml dry white wine
2-3 spoons corn starch
125 ml fresh cream
Fondue pam (caquelon with rechaurd)
Remove the rind of the cheese and grate coursely with a kitchen appliance. Bring the wine to the boiling point. Reduce the heat and melt the cheese bit by bit. Stir the cheese with a wooden ladle into the wine, until all cheese has melted.
Dissolve the corn starch in 2-3 spoons of water or white wine. Stir the corn starch and the cream and mix everything through the cheese wine mix. Boil slowly for 2-3 minutes until the fondue has the right consistency. Add some salt and pepper to bring the fondue to the right taste. Put the fondue on the rechaud. Serve with french bread and vegetables.
Prep time about 20 minutes.
Waiting time about 1 hour.
Dip Tip: This combines well with multigrain bread, in the skin boilt mini potatoes, broccoli roses, cherry tomatoes, red pepper in pieces and artichokes.