A little early Autumn party around cheese fondue ! There is a special guest, here is :
宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.
We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.
The result is incredibly yummy…
Dip in bread. Or toasted bread.
Looks very yummy. Is there any seasoning like salt, pepper… or exotic spices ?
Anyway, the idea is great and I will give it a try 🙂
I’ve just added a little garlic.
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