"Half-and-Half" Cheese Fondue recipe
Recipe for 4 persons
400 grams Fribourg Vacherin AOP cheese
1 clove of garlic
3 decilitres white wine
15 grams potato starch
Kirsch and pepper
Rub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère AOP, potato starch, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois AOP, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady.