Cheese can be eaten raw or used in cooking, alone or with other ingredients. After heating, most cheeses will melt and turn brown, and some cheeses will become soft and melt away, especially after adding acid or starch. Cheese with biscuits is the choice of some Westerners to satisfy their hunger. Cheese and wine are a dish after the main course and before dessert in French meals. Italian dishes cannot be cooked without cheese. Cheese is needed to make pasta and pizza. The Greeks Dressed with lettuce, olives and cheese, the traditional Swiss cheese fondu (fondu) is a local winter warm-up delicacy.

Cheese Fondue

Ingredients:

350g concentrated cheddar cheese sauce

150ml white wine (about a glass of water)

One sliced ??garlic

Two teaspoons of starch

Water

White wine

500g white bread or whole wheat Bread

Carrots

Broccoli

Steps:

1 First rub the bottom of the pot with garlic slices, and add the concentrated cheddar cheese sauce Put it into a container specially used for hot pot cooking

2 Add wine and cook over low heat while stirring constantly

3 Pour the soup prepared from starch, water and white wine into the pot Let the cheese sauce thicken slightly, then place the pot on the prepared small stove.

4 When eating, use a long-handled fork to fork a piece of French bread, put it into the pot and take it out to eat. The bread at this time is hot and fragrant, and tastes particularly refreshing and pleasant. Just cook, dip and eat until the liquid cheese in the hot pot is almost dry and charred.