Bergader Cremosissimo and Bianco fondue seasoned with curry and garlic

Bergader Cremosissimo and Bianco fondue seasoned with curry and garlic.

Ingredients:

Serves 4 people

200g Bergader Cremosissimo
400g Bianco
400ml robust vegetable stock
10ml cream
2 tablespoons of curry powder
1 tablespoon of finely chopped cloves of garlic
1 knife tip of chopped ginger
  salt for seasoning

Preparation:

Cut the Bergader Cremosissimo into dices. Grate the Bianco coarsely. Mix the two cheeses.

Put the stock, cream and grated cheese into a saucepan in the fondue pot and allow them to melt slowly while stirring. Season with curry, garlic, ginger and salt, then serve immediately.

Cubes of white bread and fresh fruit, e.g., pineapple, wine grapes or pears, can be cut into mouth-sized cubes and offered as well.

Tip

If the fondue starts to thicken, improve it with a little vegetable stock. Do not allow it to boil in any case. If the melting cheese is not of the correct creamy consistency, then stir the fondue in a mixer briefly.