Monday, November 1, 2010

Recipe: Fondue with half & half Gruyère AOC and Vacherin


1 clove of garlic, cut into two
400 g grated or thin slices of
Gruyère AOC cheese
4 teaspoons of corn flour
350 ml white wine
400 g Vacherin Fribourgeois
cheese, cut into small dice
1 small glass of kirsch
Pinch of Cayenne pepper


Rub the fondue dish with the clove of garlic. Leave in pot If desired.
Mix the Gruyère AOC, the Vacherin Fribourgeois and the corn flour together in the fondue dish, add the white wine and bring to the boil while stirring continuously until the cheese has melted.
Add the kirsch and the Cayenne pepper.
Keep the fondue dish warm on the burner over a very low flame.

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