Preparation
Heat the water in a fondue pot.
Add the Vacherin Fribourgeois AOP and melt it slowly.
Important: Stir constantly and add lukewarm water as needed.
The texture should be smooth, creamy, slightly sticky, and pleasantly warm.
Vacherin Fribourgeois AOP fondue is served over a candle burner.
Important: It should not boil.
Serve with bread or jacket potatoes.
Recipe from the book: “Cuisine & Traditions au Pays de Fribourg”, Editions La Sarine.
For 4 people
Preparation : 10 min
Cooking : 10 min
Ingredients and products
- 1 kg Vacherin Fribourgeois AOP
- Garlic
- 2 to 3 dl water
- Pepper
- Bread and/or jacket potatoes
