Ingredients
Serves 4
- 1 Garlic clove
- A drop of oil or butter
- Lemon
- 3 dl Dry white wine (Riesling)
- A dash of black pepper and ground cumin
- 400 g Le Gruyère AOP cheese
- 400 g Vacherin Fribourgeois AOP cheese
- Williams Birne Schnaps (or Kirschwasser if you do not have pear spirit)
- 3 tsp Cornflour just in case
Preparation
-
400 g Le Gruyère AOP and Vacherin Fribourgeois AOP cheeses – remove the rind and grate the cheeses
-
Grease the bottom of a heavy–bottomed pot and rub it with 2–3 garlic cloves.
-
Place the pot rubbed with garlic on medium heat on the cooker and add about half of the cheese and about 2 dl of white wine.
-
You must keep stirring the mixture the whole time with a wooden spatula that you can use without scratching the bottom of the pot.
-
Once the cheese has melted and formed a consistent mass with the wine, add a little schnaps (a little under 0.5 dl for the whole meal). Keep stirring. Add small amounts of wine, cheese and schnaps at a time, stirring the whole time until all the ingredients are in the pot and the mass is smooth.
-
Finally, season with a dash of cumin, black pepper, and about 2 tbsp of lemon juice.
-
Keep the cornflour at hand, just in case. If something goes wrong with the texture, 2 tbsp of cornflour mixed into a small amount of wine usually helps.
-
Finally, pour the fondue into a fondue pot (with a fire underneath) and enjoy your meal in good company.
-
Even during the meal, you should stir the mixture every now and then. You can regulate the smoothness by regulating the pot temperature.
Bon
Appétit
Appétit
