Ingredients
Serves 4
- 400 g Vacherin Fribourgeois AOP
- 200 g Le Gruyère AOP
- 200 g Appenzeller
- 1 Garlic close
- 3 dl White wine
- 15 g Potato starch
- Pepper
- Cooking alcohol
Preparation
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Rub the fondue pot with a peeled garlic clove and leave it in the pot.
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Mix the grated Le Gruyère AOP and Appenzeller cheeses with the potato starch and white wine in the pot. Let melt while stirring the whole time.
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Lower the temperature, add the Vacherin Fribourgeois AOP and keep stirring until the mass is smooth and creamy.
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Bring to the boil, but do not keep boiling. Add the alcohol and pepper.
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Place on a hotplate and make sure that the mass remains at a stable temperature. Serve with sides of your choice, such as bread, boiled potatoes and cornichons.
Bon
Appétit
Appétit
