History
Fondue "moitié-moitié"
for 4 people
| 600 gr | bread, cubed |
| 300 gr | gruyère cheese (mature) |
| 300 gr | Fribourg vacherin cheese, grate through coarse grater and empty it into the caquelon (fondue pot) |
| 300 ml |
Chasselas white wine |
| 1 table spoon | corn starch mix in a cup and pour over the cheese, bringing to the boil at a low temperature, whilst constantly stirring. |
| 1 | clove garlic peeled, add to the mixture |
| 1 | small glass of Kirsch ... add a little pepper, paprika and nutmeg ... season according to taste |
Serving sugestion:
Leave the fondue to simmer on a réchaud (this is a small methylated spirits burner with a stand) in the middle of the table. Keep stiring the mixture, dipping the bread cubes on the forks into the liquid until the end. This prevents the cheese from burning underneath, which would give it a bitter taste.
Variation:
Choose another mixture of cheese adding about 50 gr vacherin cheese just before serving the fondue, which gives it the right oily smoothness.
