Ingredients (for 4 people):
⠀
400 g Gruyère, grated
400 g Vacherin Fribourgeois (alternatively Emmental), grated
1 clove of garlic, halved
300 ml dry white wine
1-2 tsp cornflour
2-3 tbsp kirsch (optional)
1 p pepper and nutmeg
1 baguette or farmer's bread, cut into cubes
⠀
⠀
Preparation:
⠀
Preparation: Rub the caquelon (fondue pot) with the cut surfaces of the halved garlic clove to give the fondue a light garlic aroma.
⠀
Melt the cheese: Add the grated cheese and white wine to the pot. Heat everything slowly over a medium heat, stirring constantly until the cheese has melted and a creamy mixture is formed.
⠀
Thicken: Stir the cornstarch with a small amount of the white wine until smooth and add to the cheese mixture. Optionally, you can also add the kirsch. Stir everything well until the fondue has the desired consistency.
⠀
Seasoning: Season to taste with pepper and nutmeg. Place the caquelon on a rechaud (fondue burner) to keep the fondue warm during the meal.
⠀
Serve: Dip the sliced bread into the cheese, enjoy and stir from time to time so that nothing burns to the bottom.