Vacherin Fribourgeois AOC Fribourg Fondue
Category : Main Courses
Preparation time :
20 min
Total time :
20 min
Portions :
4
- 300 g to 400 g half-white bread, cut into 2–3 cm cubes
- 300 g to 400 g small potatoes, boiled in their jackets
- 1 garlic clove, crushed
- 200 ml water
- 800 g grated Vacherin Fribourgeois AOC
- Salt and pepper to taste
DIRECTIONS:
Rub the inside of the fondue pot with garlic.
Pour water into fondue pot and heat.
Melt Vacherin Fribourgeois AOC over very low heat, stirring constantly with a spatula.
Keep fondue pot warm as soon as the mixture reaches a creamy consistency.
Keep the mixture warm throughout the meal.
Enjoy with bread and/or skewered potatoes.
Stir mixture with every mouthful.
Fribourg fondue does not contain any alcohol (only water).
Fribourg fondue is lighter than 50/50 fondue.
NOTE:
Use a candle instead of a regular fondue stand (the mixture must not be warmer than 50°C).
Stir mixture well every time you take a mouthful so that the fondue does not stick to the pot.
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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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