Fondue vaudoise recipe
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g 'Vacherin de Fribourg' cheese (5 oz)
1 clove garlic white bread (preferably 2-3 days old)
3 dl dry white wine
2 tb cornstarch
3 tb Kirsch
freshly ground pepper
nutmeg
Grate or 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 hot stove (not too hot !), add the cheese and
stir CONTINUOUSLY until 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 black tea
with a fondue. Top the meal with a 'small' glass of kirsch !
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