"Moitié-moitié" Fondue

Interprofession du Vacherin Fribourgeois

Interprofession du Gruyère
1663 Gruyères

+41 (0)26 919 87 50

www.gruyere.com

A meal, to be eaten with friends, which consists of Gruyère AOP cheese and Vacherin Fribourgeois AOP cheese melted together in a pan.

It is cooked inside a fondue pot and is eaten with bread.

Recipe for 4 persons

-400 grams Gruyère AOP cheese
-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.

Interprofession du Vacherin Fribourgeois

Interprofession du Gruyère
1663 Gruyères

+41 (0)26 919 87 50

www.gruyere.com

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