KachkÊis Fondue with Mustard Croutons
A unique Luxembourgish cooked cheese fondue, known for its stringy and gloopy texture, served with crispy, mustard-coated croutons. This dish is a delightful and comforting experience.
đ§ Ingredients
- 1.5 medium Baguette(cut into bite-sized pieces)
- 4.5 tbsp Wholegrain mustard
- 4.5 tbsp Smooth mustard
- 3 tbsp Water(for croutons)
- 500 g KachkÊis log(uncooked, cut into pieces)
- 200 ml White wine
- 50 ml Cream
- 2 large Garlic cloves(peeled and crushed)
- 300 g Gruyère cheese(grated)
- 3 tbsp Cornflour
- 70 ml Kirsch
- 1 tsp Salt(for croutons)
- 1 tsp Black pepper(freshly ground)
đ¨âđŗ Instructions
- 1
Preheat oven to 180°C fan (350°F). Place baguette pieces on a baking tray.
- 2
In a small bowl, mix the wholegrain and smooth mustards with water until smooth. Pour over the baguette pieces and toss to coat evenly. Sprinkle with salt.
- 3
Bake the croutons for 15 minutes until crispy, turning halfway through. Set aside.
- 4
In a fondue saucepan (caquelon), combine the KachkÊis pieces, white wine, and cream. Heat gently until the cheese is melted and smooth.
- 5
Add the crushed garlic and grated Gruyère cheese to the melted KachkÊis. Stir until well combined and smooth. Season with pepper.
- 6
In a small jar, whisk together the cornflour and Kirsch until smooth. Stir this mixture into the fondue to thicken. Cook for a couple of minutes, stirring constantly.
- 7
Serve the hot KachkÊis fondue immediately with the mustard croutons, gherkins, and a green salad.
đĄ Pro Tips
- âKachkÊis can be found in some specialty European delis or online.
- âIf Kirsch is unavailable, a splash of brandy or even water can be used, though Kirsch adds a traditional flavor.
- âClean the fondue pot immediately after use to prevent cheese from hardening.
đ Variations
- Add a pinch of nutmeg to the fondue for extra warmth.
- Serve with crusty bread or boiled potatoes instead of croutons.
- For a less alcoholic version, omit the Kirsch or replace with a little more water.