Swiss Cheese Fondue
Melted Gruyere and Vacherin Fribourgeois, stretched with dry white wine and a splash of kirsch in a garlic-rubbed pot — the classic moitie-moitie (half-and-half) blend from Fribourg canton.
Vegetarian
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 clove garlic, halved
- 1 cup dry white wine
- 8 oz Gruyere cheese, grated
- 8 oz Vacherin Fribourgeois cheese, grated
- 1 tbsp cornstarch
- 1 tbsp kirsch (cherry brandy)
- A pinch of nutmeg
- Cubed crusty bread, for dipping
Steps
- Rub the inside of a fondue pot thoroughly with the cut garlic clove, then discard the garlic.
- Add the wine to the pot and warm over medium heat until it just begins to simmer.
- Toss the grated cheeses with the cornstarch, then add them to the pot a handful at a time, stirring constantly in a figure-eight motion until fully melted and smooth.
- Stir in the kirsch and nutmeg.
- Transfer to a tabletop burner to keep warm, and serve with cubed bread for dipping.