FONDUE VAUDOISE
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FONDUE VAUDOISE (Cheese fondue ‘a la vaudoise’)
Servings: 4
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 cornstarch 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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