Fondue vaudoise (cheese fondue 'a la vaudoise') vaud

4 servings

Ingredients

Quantity Ingredient
200 grams Gruyere cheese ( 7 oz)
135 grams Emmental cheese (5 oz)
135 grams Raclette cheese (5 oz)
135 grams 'Vacherin de Fribourg'- cheese (5 oz)
1 x Glove garlic
3 decilitres Dry white wine
2 tablespoons Corn starch
3 tablespoons Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3 days old

Directions

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 !

(Kirsch = 'Cherry schnaps')

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