Main Ingredients150g dry cheese50g chevre 50g white wine100ml long baguette1pc

Supplementary Ingredients5g minced garlic2 tablespoons flour2 tablespoons cherry sauce2 tablespoons freshly ground pepper1 teaspoon

Methods for the Cheese Fondue

1.

Take a ceramic pot to heat up and sauté the chopped minced garlic in a ceramic pot, it will be a little bit garlic will stick to the bottom of the pot, and the other minced garlic will be served out.

2.

Put the dry cheese and cheese cheese in the ceramic pot and heat slowly so that it melts completely.

3.

Add 2 tablespoons of flour and 100 ml of white wine to the melted cheese and bring to a slow boil and cook over a low heat until thickened.

4.

When the cheese has thickened, add 2 tablespoons of cherry sauce and a pinch of freshly ground pepper and cook until well blended, then turn off the heat. Cut the baguettes into bite-sized pieces and eat them warm with the cooked cheese, and they're sure to be even better with fruit.