Recette fondue

Fondue half & half Gruyère AOC and Vacherin

Ingrédients

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

Préparation

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.