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Sliced Salami and Strawberry Fondue.jpg

TRADITIONAL CHEESE FONDUE WITH CALABRESE PICCANTE SALAMI

Serves 4

225g Kaltbach Cave Aged Gruyère, grated

225g Emmenthal, grated

1 tbsp corn starch
1 – garlic clove, halved

1 cup dry white wine

1 tbsp kirsch

1/4 tsp freshly cracked black pepper

 

1 cup Soleterra d'Italia calabrese piccante salami, sliced

 

1 cup Sunterra Greenhouse Dutchess strawberries, quartered

1 baguette, cut into bite-size cubes

1 cup gherkins

Mix the cheese and corn starch and set aside.

Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine into the pan, set over medium heat and simmer. Gradually add the cheese in small batches and stir with a wooden spoon. When the first batch melts, add the second batch and continue until all the cheese melts.

When all cheese has melted and the fondue has a smooth consistency, stir in the kirsch. Sprinkle with pepper. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to a fondue pot if available. Serve with Soleterra d'Italia calabrese piccante salami, Sunterra Greenhouse Dutchess strawberries, baguette and gherkins.

 

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