Montenegrin Cheese Fondue

Ingredients

In this Montenegrin adaptation of the Swiss Fondue moitié-moitié, we incorporate Montenegrin cheeses like Njeguški sir and Pljevaljski sir, which lend their unique flavors to the dish. Additionally, we infuse the fondue with Montenegrin culinary traditions by using local white wine and garlic, enhancing the overall taste and aroma. We alse have the original recipe for Fondue moitié-moitié, so you can check it out.

• 400g (14 oz) Njeguški sir, grated 400g (14 oz) Njeguški sir, grated
• 400g (14 oz) Pljevaljski sir, grated 400g (14 oz) Pljevaljski sir, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Crusty bread, boiled potatoes, and vegetables for dipping Crusty bread, boiled potatoes, and vegetables for dipping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a fondue pot or a heavy-bottomed saucepan, combine the grated Njeguški sir and Pljevaljski sir.
2. 2.
   Add the minced garlic and white wine to the pot and place it over low heat.
3. 3.
   Stir the cheese mixture continuously until it melts and becomes smooth and creamy.
4. 4.
   In a small bowl, dissolve the cornstarch in lemon juice and add it to the cheese mixture. Stir well to combine.
5. 5.
   Continue cooking the fondue over low heat, stirring constantly, until it thickens to a smooth consistency.
6. 6.
   Season with freshly ground black pepper to taste.
7. 7.
   Transfer the fondue pot to a fondue burner or a low heat source to keep it warm while serving.
8. 8.
   Serve the Montenegrin Cheese Fondue with chunks of crusty bread, boiled potatoes, and vegetables for dipping.

Treat your ingredients with care...

• Njeguški sir and Pljevaljski sir — Make sure to grate the cheeses before starting the recipe to ensure they melt smoothly and evenly.
• White wine — Choose a dry white wine with a subtle flavor to complement the cheese. Avoid using sweet or heavily oaked wines, as they can overpower the dish.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir it occasionally while serving to maintain a smooth consistency.
• If the fondue becomes too thick, you can add a splash of white wine or warm milk to thin it out.
• Experiment with different dippers like cherry tomatoes, pickles, or cured meats to add variety to your fondue experience.
• If you prefer a stronger garlic flavor, you can add an extra clove of minced garlic to the fondue.
• To enhance the presentation, garnish the fondue with a sprinkle of fresh herbs like parsley or chives.

Serving advice

Serve the Montenegrin Cheese Fondue in a traditional fondue pot or a heatproof bowl placed on a wooden board. Provide long forks or skewers for dipping and encourage guests to enjoy the fondue in a communal setting, taking turns to dip their favorite dippers.

Presentation advice

To create an inviting presentation, arrange the chunks of crusty bread, boiled potatoes, and vegetables neatly on a platter around the fondue pot. Add a pop of color by including some fresh herbs as a garnish. Place small bowls or plates next to the platter for guests to place their dipped items.