You will need
- 500 grams of any fat cheese to your taste
- 2 tablespoons flour or corn starch
- 1 fresh lemon
- 1 Cup of dry white wine.
Select the sort of cheesethat is most appropriate for melting. Avoid fat-free cheese as they are with prolonged heating becomes stiff and elastic. A good choice is the cheese cheddar, Gruyere, Gouda, Emmentaler and münster.
Remove cheese from the refrigerator at least half an hour before cooking. Cheese at room temperature will melt faster and, due to the fact that avoid sharp temperature fluctuations more smoothly.
Grate cheese on a grater and mix it with flour or cornstarch.
On a slow fire in a saucepan, heat the wine. The alcohol gives the cheese a smooth and will keep it below the boiling point, without letting him become rubber and dry.
Stirring constantly, add the cheese to the wine, raise the heat to medium and do not stop to interfere until then, until the cheese is fully melted, it will become smooth and creamy.
Add the lemon juice. He will give cheese to stabilize, will not allow him to curl up and avoid excessive ductility. Mix well.
You can now pour the melted cheese in a special pot for fondue. Make sure that the pot has been preheated, otherwise the cheese will have time to cool to the moment the heat of the burner. Again the melted cheese has the potential to become exactly what should not be - fat, rubber, lumpy.