Rustic Fondue
Category : Main Courses
Preparation time :
20 min
Total time :
20 min
Portions :
4
- 200 g Gruyère AOC, grated
- 200 g Appenzeller®, grated
- 100 g Emmenthal AOC, grated
- 200 g Vacherin Fribourgeois AOC, grated
- 200 g smoked countrystyle bacon, cut into fine strips
- 150 g countrystyle ham, cut into fine strips
- 1 small sprig tarragon, chopped
- 1 garlic clove, peeled and halved
- 4 level tbsp. potato starch
- 300 ml white wine
- 1 tsp. freshly squeezed lemon juice
- 1 small glass brandy
- Pepper, paprika, and nutmeg
DIRECTIONS:
In a pan, lightly brown bacon and ham without adding fat.
Add tarragon and quickly remove from heat.
Rub the inside of fondue pot with garlic. Mix in Gruyère AOC, Appenzeller®, Emmenthal AOC, Vacherin Fribourgeois AOC, and potato starch. Bring to a boil with white wine and lemon juice and cook until cheese melts.
Flavor with brandy, add bacon and ham, season, and serve immediately.
And you’re done!
Last comments
01 Jul 13:58
It's the first time, I see bacon in a fondue recipe, oh-la-la!
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- 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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09 Jul 19:40
I tried this recipe at a dinner party and it was a real HIT..loved it..