Boletus Cheesefondue with Le Gruyère AOP and Vacherin Fribourgeois AOP
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300 g of Le Gruyère AOP
300 g Vacherin Fribourgeois AOP
10 g dried boletus
1-2 cloves of garlic
1 tsp of butter
¼ l dry white wine
2 tablespoons cherry water
1 tablespoons of corn starch
Soak the mushrooms in warm water for about 30 minutes. Peel garlic and chop finely. Debark 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 homogeneous mass is formed.
Taste the Fondue with cherry water, salt, pepper and nutmeg. Stir in the starch and the boletus-water, add to the fondue and allow to stir with further stirring. Place the fondue pot on a rack.
Cut the baguette into pieces and serve the fondue with a mixed salad as sidedish.