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Fondue Suisse - moitié-moitié
Fondue Suisse - moitié-moitié

Before you jump to Fondue Suisse - moitié-moitié recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to fondue suisse - moitié-moitié recipe. You can have fondue suisse - moitié-moitié using 6 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Fondue Suisse - moitié-moitié:
  1. Get Grurère and Vacherin Fribourgeois in equal amounts
  2. Use Garlic to rub in the Caquelon
  3. You need Fendant wine - Some for the cheese
  4. Get Bread (one day old)
  5. Take Cornichon and pickled onions
  6. You need Spices - cumin, raclette spice, and garlic are good
Instructions to make Fondue Suisse - moitié-moitié:
  1. Rub the inside of the Caquelon with garlic for taste, and to stop the cheese sticking. Warm the cheese over gas in the kitchen.
  2. Set the plates.
  3. Ignite the gel in the burner. Place caquelon on top. Adjust the flame by sliding the metal lid.
  4. Serve with ice cold Fendant. Tip - Immerse and twizzle the cheese - frantic stirring is frowned upon. :-) The aroma from the gel combined with the bubbling cheese is quite unique.
  5. Fondue comes in different price ranges. Boxed supermarket type (still good) to cut from a cheese wheel at a high end Fromagerie.
  6. At the end of the meal you will see the base cheese has hardened up into a toughened crisp. Of course this is also quite delicious, and is normally shared between people.

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