- 11 oz of Le Gruyère AOP
- 11 oz Vacherin Fribourgeois AOP
- 1 tbsp dried porcini mushrooms
- 1-2 cloves of garlic
- 1 tsp of butter
- 1 cup dry white wine
- 2 tablespoons cherry brandy (Kirsch)
- Salt pepper
- grated nutmeg
- 1 tablespoons of corn starch
- 1 baguette
Time required: approx. 30 minutes (without soaking time)
Soak the mushrooms in warm water for about 30 minutes. Peel garlic and chop finely. Cut off the rind of Le Gruyère AOP and Vacherin Fribourgeois AOP and grate. Drain the mushrooms, collecting 2 tbsp of the water. Finely chop mushrooms.
Boil butter in a suitable fondue pot (Caquelon) on the hotplate. Put the mushrooms and garlic in it. Pour the wine and bring to a boil. Add the cheese gradually and melt it with constant stirring. Stir until a consistant mass is formed.
Taste the Fondue with cherry brandy (Kirsch), salt, pepper and nutmeg. Combine the starch with the mushroom-water then add to the fondue and keep stirring. Place the fondue pot on a rack.
Cut the baguette into pieces and serve the fondue with a mixed salad as sidedish.
Instead of the baguette use cooked and peeled potatoes.