Cheese Fondue

Say “Cheese”!

Having some presence in Switzerland makes us cheese fondue lovers! And while it sounds very straightforward, making a legit (tasty) cheese fondue is not as simple as blending any kind of cheeses together... Since the days are cooler, and that we all wish we could be spending this season somewhere in the Alps, here is an easy recipe to try out this weekend.

Ingredients (serves 4)

• 2 peeled garlic cloves, cut in half

• 400g Le Gruyère AOP 'salé' cheese, grated

• 400g Vacherin Fribourgeois AOP cheese, grated

• 3½ dl white wine (chasselas is great but otherwise a dry white wine will do)

• 4 tsp cornstarch

• 1 tsp lemon juice

• 1 shot of kirsch liquor

• a pinch of nutmeg

• pepper, to taste

• 600 - 800g bread, diced
  

Method

• Rub the fondue pot with the garlic cloves and place it on medium heat

• Mix in the Gruyère AOP and the cornstarch

• Add the white wine and lemon juice. Bring to a boil stirring constantly

• Reduce the heat and add the Vacherin Fribourgeois AOP. Mix well until it is melted

• Pour in the kirsch liquor and season with nutmeg and pepper (our recommendation: don't hesitate to add more pepper once the fondue is served 😉) . Give it another stir

• Place the pot on a fondue heating element so it continues to cook while you enjoy it

• NB: When the fondue is finished, the crust left at the bottom of the pot, called “la religieuse”, is considered a delicacy. Scrape it off and enjoy as an after-fondue snack!