Therezia Cheese Fondue
Ingredients:
- 200 g Therezia semi-hard cheese
- 150 g Therezia cheese spread (or kneaded cheese for a stronger flavor)
- 100 ml Therezia sour cream
- 100 ml milk (or water for a lighter version)
- szeretnél)
- 1 tablespoon butter
- 1 teaspoon cornstarch (optional, for texture)
- A pinch of nutmeg
- Salt and pepper, to taste
- (Optional) 1 garlic clove – rubbed on the inside of the fondue pot for added flavor
- To serve: rustic bread cubes, lightly steamed vegetables, savory crackers, baby potatoes, etc.
Instructions:
Rub the inside of your fondue pot with a halved garlic clove for a subtle aromatic touch (optional).
Melt the butter in the fondue pot (or a heavy-bottomed pan), then add the milk and sour cream. Warm gently, without boiling. Gradually add the grated or crumbled Therezia cheeses, stirring constantly over low heat until fully melted. If you prefer a thicker texture, dissolve the cornstarch in a spoon of cold water and mix it in. Season with nutmeg, salt, and pepper to taste. Once the fondue is smooth and creamy, keep it warm over a fondue stand and serve immediately with your favorite accompaniments.
Tip: Combine cheeses with different textures (semi-hard + kneaded cheese/cheese spread) for the perfect balance of flavor and texture.
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