Cheese fondue with milk
3 servings
40 minutes
Cheese fondue made with milk is a cozy and warming dish from the Swiss Alps, where shepherds prepared it during cold winter months. The delicate combination of milk, melted creamy cheese, and aromatic spices creates a thick, creamy texture with a rich dairy flavor and a hint of garlic and pepper's spiciness. This dish is perfect for friendly gatherings and warm evenings when you want to enjoy soft and stretchy cheese by dipping pieces of bread, vegetables, or even fruits into it. Fondue not only warms the body but also brings people together at one table, turning the meal into a true ritual of communication.
1
We take a piece of cheese and grate it finely; the finer it is, the better—it will dissolve faster. Next, we take a fondue pot; I prefer a thick one as it burns less. We pour in milk and bring it to a boil, add bay leaves (about 2-3 medium leaves will suffice), and a pinch of pepper. We grate 2 cloves of garlic and add them to the pot. We boil for about 5 minutes and then slightly reduce the temperature (for example, I go from 9 to 7).
- Soft cheese: 500 g
- Milk: 400 ml
- Bay leaf: to taste
- Ground red pepper: to taste
- Garlic: 3 cloves
2
After that, take the melted cream cheese (I took a small container, but if you really like it, you can take a larger one) and add it to the milk by the tablespoon. It usually sticks to the spoon, but stir until it dissolves.
- Processed cheese: 1 jar
3
After that, we add the pre-grated cheese. I did it in portions, handful by handful, and kept stirring all the time. Once one handful melted, you add another and keep stirring.
- Soft cheese: 500 g
4
We boil everything down to the desired consistency. Watch how it drips from the spoon — the cheese should coat it.
5
We heat the burner and place a pot on it. We take our favorite fondue ingredients (or whatever is left in the fridge).