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Swiss Cheese fondue "Moitié-Moitié" with Le Gruyère AOP Réserve

  • Meatless
  • (5 stars/3 votes)


Serves 4

  • 14 oz Le Gruyère AOP, grated (half Le Gruyère AOP Classic, half Le Gruyère AOP Réserve, aged 10 months)
  • 1 + 1 teaspoon corn starch
  • 14 oz Vacherin Fribourgeois AOP, grated
  • 1 halved clove of garlic
  • 10 fl oz dry white wine
  • 1 pinch of nutmeg
  • 2 tbsp cherry brandy
  • (1 squirt of lemon juice)
  • Salt pepper
  • 1 1/2 lbs stale bread, e.g. B. baguette, nut bread, bread with sunflower seeds, sesame bread, cut into cubes


  1. Mix the two Le Gruyère AOPs with 1 teaspoon cornstarch in a bowl. Mix the Vacherin Fribourgeois AOP with the rest of the cornstarch in a second bowl. Then mix the Le Gruyère AOP and the Vacherin Fribourgeois AOP. Put aside
  2. Rub the fondue pot with the clove of garlic. Heat the white wine. As soon as the boiling point is reached, reduce the heat and gradually add the cheese. Stir the cheese with a wooden spoon, stir in the shape of a figure eight. When the cheese is melted, season with salt, pepper and nutmeg. Then the cherry (and the lemon juice)
  3. add.
  4. Serve with different types of bread. Keep warm on the rechaud, but do not let it boil.

A black tea from Sri Lanka goes well with it: a Ceylan Uva Adawatte. Or a Lao Shou Mei - a white tea from China.


recipe overview

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