Ingredients
- 200 gm Gruyere cheese ( 7 ounce)
- 135 gm Emmental cheese (5 ounce)
- 135 gm Raclette cheese (5 ounce)
- 135 gm 'Vacherin de Fribourg'- cheese (5 ounce)
- 2 Tbsp. Corn starch
- 3 Tbsp. Kirsch Freshly grnd pepper Nutmeg White bread (preferably 2-3 Glove garlic
- 3 dl Dry white wine days old
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Fondue Vaudoise (Cheese Fondue 'A La Vaudoise
Servings: 4
Directions
- Grate or possibly shred the cheese.
- Cut the bread into cubes.
- Peel the garlic, halve, rub the inside of a cast iron fondue dish
- (caquelon) with the garlic.
- Pour the wine into the dish, place the dish on the warm stove (not too warm !), add in the cheese and stir CONTINUOUSLY till it has melted.
- Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg.
- Transfer the dish to a burner and let simmer.
- Impale a piece of bread on the fondue fork and dip into the cheese.
- Serve a dry white wine or possibly black tea with a fondue. Top the meal with a 'small' glass of kirsch !
- (Kirsch = 'Cherry schnaps')
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