Switzerland / Main
Cheese fondue
Gruyère and Vacherin melted in white wine with starch. The acidity of the wine keeps the cheese from seizing.
Ingredients
- Gruyère, coarsely grated400 g
- Vacherin fribourgeois, coarsely grated400 g
- Dry white wine300 ml
- Cornflour2 tbsp
- Garlic1 clove
- Kirsch2 tbsp
- Lemon juice1 tbsp
- Nutmeg and pepper1 pinch
- Firm-crumbed bread, cubed, with crust600 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Rub the inside of the pot with a cut clove of garlic and leave it in.
Toss both grated cheeses with the cornflour by hand until every shred is coated.
Warm the wine with the lemon juice until bubbles appear at the edge, but not to a boil.
Add the cheese a handful at a time, stirring in a figure of eight until each is fully melted before the next goes in.
When the mass turns even and strings from the spoon, add the kirsch and season with nutmeg and pepper.
Move it to the burner and keep the flame at its lowest. The bread is speared through the crust rather than the crumb.
