Fondue Vaudoise Gruyère AOP
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800 ggrated or thin slices of Gruyère AOP cheeses of different degrees of maturity
1 clove of garlic, cut into two
4 tspcorn flour
3.5 dlVaud white wine
1 tspfresh lemon juice
1 small glassof kirsch (optional)
- +white pepper
- +freshly grated nutmeg (optional)
- Rub the fondue dish with the clove of garlic. Leave in pot if desired.
- Mix the Gruyère AOP with the corn flour in the fondue dish, add the white wine and bring to a boil while stirring continuously, until the cheese has melted.
- Add the kirsch, season with the pepper and nutmeg and serve immediately.