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Cheese fondue with Brugge Dentelle, Brugge Rodenbach, Brugge Prestige and Nazareth

Type: Main course

Ingredients for 4 people

  • 150g Brugge Dentelle
  • 200g Brugge Rodenbach
  • 200g Brugge Prestige
  • 200g Nazareth
  • 1 clove of garlic
  • 15g corn starch
  • ½ bottle of dry white wine
  • 2 tbsp kirsch
  • Salt, pepper, nutmeg
  • Juice of ½ lemon
  • Pickled onions and gherkins
  • Rub the inside of a saucepan with garlic.

  • Grate all the cheese or dice it and then heat it, together with the wine, the kirsch and the corn starch.

  • Stir until you obtain a creamy sauce, and then add the lemon juice and the herbs.

  • Transfer to a serving pot, over a low flame and stir regularly.

  • Serve with pieces of bread or baguette and pickled onions and gherkins.