INGREDIENTS
- Organic spelt breadsticks from La Granja
- 1 small pumpkin
- 400 g grated Emmental cheese
- 200 g grated or chopped Cheddar cheese
- 200 g Creme Fraiche
- 50 ml white wine
ELABORATION
- Preheat the oven to 200°C (top and bottom heat). Cut off the top of the pumpkin and scoop out the inside, removing the seeds and leaving only the flesh. Place the pumpkin on a baking tray and bake for 35-40 minutes at 150°C.
- Let the pumpkin cool slightly, and once it reaches room temperature, add the different types of cheese, the Creme Fraiche, and a splash of white wine (about 50 ml). Mix well with a spoon.
- Place the pumpkin back on the tray and return it to the oven, this time without the top. Bake for another 30 minutes at 150°C, until the fondue is completely melted.
- Now it’s time to enjoy the fondue with La Granja’s organic spelt breadsticks. Be sure to mix the cheese with the pumpkin—it’s the perfect combination!
