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  • Fondue Vaudoise (Cheese Fondue 'A La Vaudoise

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    Fondue Vaudoise (Cheese Fondue 'A La Vaudoise
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 200 gm Gruyere cheese ( 7 ounce)
    • 135 gm Emmental cheese (5 ounce)
    • 135 gm Raclette cheese (5 ounce)
    • 135 gm 'Vacherin de Fribourg'- cheese (5 ounce)
    • 2 Tbsp. Corn starch
    • 3 Tbsp. Kirsch Freshly grnd pepper Nutmeg White bread (preferably 2-3 Glove garlic
    • 3 dl Dry white wine days old

    Directions

    1. Grate or possibly shred the cheese.
    2. Cut the bread into cubes.
    3. Peel the garlic, halve, rub the inside of a cast iron fondue dish
    4. (caquelon) with the garlic.
    5. Pour the wine into the dish, place the dish on the warm stove (not too warm !), add in the cheese and stir CONTINUOUSLY till it has melted.
    6. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg.
    7. Transfer the dish to a burner and let simmer.
    8. Impale a piece of bread on the fondue fork and dip into the cheese.
    9. Serve a dry white wine or possibly black tea with a fondue. Top the meal with a 'small' glass of kirsch !
    10. (Kirsch = 'Cherry schnaps')

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