Preparation
Grate the Gruyère AOP and cut the Vacherin Fribourgeois AOP into pieces.
Mix in the cornstarch.
In the fondue pot, heat the white wine with the garlic.
Add the cheese mixture and stir until melted and gently boiling.
Add kirsch and pepper to taste.
Serve with bread or jacket potatoes.
For 4 people
Preparation : 15 min
Cooking: 10 min
Ingredients and products
- 400 g Gruyère AOP
- 400 g Vacherin Fribourgeois AOP
- 1 clove of garlic
- 3 dl white wine
- 15 g cornstarch (or Maïzena)
- Kirsch (to taste)
- Pepper
- Bread and/or jacket potatoes
