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Preparation gobei time: 30 minutes Cooking time: 15 minutes
Ingredients (for 4 big suckers): - 500 g Beaufort - 2-3 glasses of white wine (Abymes) - 400 g County - 300 g Volume savoy - fourth Reblochon cheese (optional) - 1 small glass kirsch - 1 teaspoon cornstarch - 1 clove garlic - 1 large bread crust (like ball campaign)
Recipe Preparation: Start by cutting the bread into pieces to harden. gobei Cut the cheese gobei into slices BY REMOVING CROUTES. Book Reblochon apart (it will be added at the end to tie all cheeses). Dissolve a tablespoon of cornstarch in a small glass of kirsch. Rub the fondue pot with the garlic clove to wear garlic. To heat the white wine (medium heat), when foam, reduce gobei the heat and gradually add the cheese into strips and stir with a wooden spoon making "8". When all the cheese is melted, add the Reblochon, + cornstarch and kirsch. Turn on the stove and put the melted above, stir occasionally with a wooden spoon, it's ready to eat.
This recipe is RA-IN-TABLE! and light with kirsch + cornstarch mixture (you can possibly put baking, if you have, instead of cornstarch). Remember that he who loses his piece of bread a pledge! Wine advice:
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Too much wine and too much kirsch a mess

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