Cheese fondue trio

Main course. 3 fondues. Preparation 20 min (per fondue).

Grand Cru fondue

Ingredients

• 250 g Beemster Belegen
• 200 g Beemster Grand Cru
• 50 g unsalted butter
• 50 g flour
• 1 tsp finely chopped garlic
• 200 ml dry white wine
• 250 ml whole milk

Kitchen Stuff

Thick-bottomed pan
Wooden spoon
Evt. cheese fondue pan

Prepare

1. Coarsely grate the cheese. Melt the cream butter in a thick-bottomed saucepan along with the garlic and add the flour. Fry the mixture while stirring for 2 min. Add the white wine and whole milk all at once and bring to a boil while stirring and keep stirring until a thick sauce forms. Turn the heat to low. Add the cheese all at once and let the cheese melt while stirring with a wooden spoon. The fondue is ready when all the cheese has melted and the fondue is even.
2. If necessary, put the cheese fondue in a cheese fondue pan and place on a warming rack. Serve with the vegetables and bread.

Truffle fondue

Ingredients

• 250 g Beemster Young Belegen
• 200 g Beemster Truffle
• 50 g unsalted butter
• 50 g flour
• 1 tsp finely chopped garlic
• 2 tbsp lemon juice
• 300 ml of champagne or cava
• 150 ml whole milk
• 1 tbsp truffle tapenade, optional

Kitchen Stuff

Thick-bottomed pan
Wooden spoon
Evt. cheese fondue pan

Prepare

1. Coarsely grate the cheese. Melt the butter in a thick-bottomed pan along with the garlic and add the flour. Fry the mixture while stirring for 2 min. Add the lemon juice first. Then add the champagne and whole milk all at once and bring to a boil while stirring and keep stirring until a thick sauce forms. Turn the heat to low. Add the cheese all at once and let the cheese melt while stirring with a wooden spoon. The fondue is ready when all the cheese has melted and the fondue is even. Add truffle tapenade to taste.
2. If necessary, put the cheese fondue in a cheese fondue pan and place on a warming rack. Serve with the vegetables and bread.

Dutch fondue

The recipe for the Dutch cheese fondue can be found here.