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Cheese fondue with three different farmhouse cheeses

from the Netherlands


Grate or crumble the cheeses. Cut the clove of garlic into halves and rub the fondue pan with the garlic. Cook the milk in the pan. Add the cheeses and let them melt slowly; make sure the cheeses don’t get tough. Mix the corn flour with 1 tsp of water and stir this into the melted cheeses. Stir well until the mixture is a thick sauce. Season with pepper.

You will need

Serves 4

250 g well matured farmhouse cheese (e.g. Gouda)
250 g goat cheese
250 g sheep cheese
300 ml milk from the farm
1 clove of garlic
1 tblsp corn flour
To dip: radish, carrots, cucumber and bread. Or vary with broccoli, cauliflower, bell pepper, celery and other vegetables.