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Classic Cheese Fondue

Name: Classic Cheese Fondue
Total time: 30m
Yield: 4 servings
Cuisine: Switzerland
Ingredients: 400g Gruyère, grated; 400g Vacherin Fribourgeois, grated; 300ml dry white wine (Fendant); 1 garlic clove, halved; 1 tbsp cornstarch + 2 tbsp kirsch; Nutmeg, white pepper, day-old crusty bread, cubed

Moitié-moitié fondue of Gruyère and Vacherin Fribourgeois, melted with white wine, garlic and kirsch.

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30m 4 servings Easy

Ingredients

• 400g Gruyère, grated
• 400g Vacherin Fribourgeois, grated
• 300ml dry white wine (Fendant)
• 1 garlic clove, halved
• 1 tbsp cornstarch + 2 tbsp kirsch
• Nutmeg, white pepper, day-old crusty bread, cubed

Method

Step 1 of 425%

Rub the caquelon (fondue pot) with the cut garlic. Pour in wine and warm gently.

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1
Rub the caquelon (fondue pot) with the cut garlic. Pour in wine and warm gently.
2
Add cheese in handfuls, stirring in a figure-eight, until smooth and silky.
3
Whisk cornstarch with kirsch and stir in to bind. Season with nutmeg and pepper.
4
Set over a low burner at the table; dip bread cubes, swirling to coat.