Made from Vacherin, Emmental or Abondance cheese, this fondue will surely be a hit during get togethers!
Ingredients
200 grams Beaufort
250 grams Emmental
250 grams Comté
1 loaf day old country bread
1 clove garlic, peeled
200 millilitres dry white wine
100 millilitres kirsch
Pepper
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Cut the bread into large cubes.
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Break the cheese into large pieces and grate them.
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Rub inside of fondue pot with garlic. Chop garlic and add to bottom of pot.
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Add white wine.
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Place pot over flame. When liquid begins to simmer, add cheese.
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Over medium heat, melt cheese, stirring with a wooden spoon in figure-8s. The cheese should become completely smooth but should not boil.
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Season generously with pepper.
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Just before serving, stir in the kirsch.
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To serve, place pot over flame, fondue sticks and bread on table.
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Allow guests to pierce pieces of bread with fondue sticks, and dip them into fondue. Bread should come out coated in cheese, and be eaten immediately.
Notes: The quality of the fondue depends on the quality of the cheeses. This recipe can be made with Vacherin, and the Emmental can be replaced by Abondance cheese, but this will make the recipe less authentic. If you have trouble getting the fondue to bind, dilute a teaspoon of corn starch with a bit of white wine, and stir this into the fondue.
Serves: 4 people
Category: Main
Prep Time: 30 min
Cook Time: 20 min
Level: Easy
Budget: Medium
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