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50/50 Fondue

Category : Appetizer
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50/50 FondueZoom
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Preparation time :
30 min

Total time :
30 min

Portions :
4

 
  • 1 clove garlic, halved
  • 400 g Gruyère AOC, grated or in strips
  • 4 tsp. corn starch
  • 350 ml white wine
  • 1 tsp. freshly squeezed lemon juice
  • 400 g Vacherin Fribourgeois AOC, finely diced
  • 1 small glass kirsch
  • 1 pinch cayenne pepper
 

DIRECTIONS:

Rub inside of fondue pot with garlic and leave inside pot, if desired.

Mix Gruyère AOC and cornstarch in fondue pot, add white wine and lemon juice, and bring to a boil, stirring constantly.

Reduce heat, add Vacherin Fribourgeois AOC, and stir briskly until cheese melts.

Do not boil.

Add kirsch and a little cayenne pepper.

Keep fondue pot warm over very low heat.

 

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Did you know ... ?

  • Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
  • Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
  • Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
  • Industrial farming is virtually nonexistent in Switzerland.
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