Cheese fondue recipe

The Fribourg moitie-moitie: equal parts Gruyere and Vacherin Fribourgeois melted in white wine, bound with cornstarch slaked in kirsch.

30 minutesmedium9 ingredients

Ingredients

• 400 g gruyere cheese
• 400 g vacherin fribourgeois cheese
• 300 ml dry white wine
• 3 tbsp kirsch
• 2 tbsp cornstarch
• 1 clove garlic
• 1 pinch nutmeg
• 1 pinch black pepper
• 600 g bread

How to make Cheese fondue

1. Rub the inside of the caquelon with a halved garlic clove and leave the clove in the pot.
2. Coarsely grate 400 g of Gruyere AOP and 400 g of Vacherin Fribourgeois AOP - count 400 g of cheese per person for four.
3. Pour 300 ml of dry white wine such as Chasselas into the caquelon and heat over medium without letting it boil.
4. Add the cheese in handfuls, stirring in a figure of eight with a wooden spatula, about 10 minutes; boiling would split the fondue.
5. Slake 2 tablespoons of cornstarch in 3 tablespoons of kirsch and pour it into the melted cheese.
6. Stir 2 more minutes until the fondue coats the spatula and stays glossy.
7. Grate over a little nutmeg, add black pepper, then move the caquelon to the burner on a low flame.
8. Cut 600 g of day-old country bread into cubes, each with a piece of crust so it holds on the fork.
9. Dip with a stirring motion to keep the mixture moving; the golden crust left at the bottom, the religieuse, is shared at the end.

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