Fondue Half & Half

20'

Ingredients for

4

Note

Attention changement nombre de personnes

  • 400 g
    Gruyère AOP grated
  • 400 g
    de Vacherin Fribourgeois AOP cut into cubes
  • 1
    clove of garlic
  • 4 tsp
    corn flour
  • 3.5 dl
    white wine
  • 1 pinch
    Cayenne pepper
  • 1 small glass
    of kirsch (optional)

Preparation

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

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