Vaudois Fondue Recipe
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PrintIngredients
For 4 servings
- 1 garlic clove, halved
- 800 g (1 lb. 12 oz.) Gruyere, a blend of cheeses of different ripeness, grated or in thin strips
- 4 tsp. cornstarch
- 350 ml (1 1/2 cups) white wine from the Vaud region
- 1 tsp. fresh lemon juice
- a small glassful of kirsch
- freshly ground pepper
- freshly grated nutmeg
Method
- Rub the inside of the fondue pot with the halved garlic clove which you may leave in the pot or not.
- Combine the gruyere with cornstarch; incorporate the white wine and lemon juice and bring to a boil, stirring constantly, until the cheese is melted.
- Add the kirsch, season with pepper and nutmeg and serve immediately.
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Photo: Fromages suisses
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