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Fondue vaudoise (cheese fondue 'a la vaudoise') vaud

Yield: 4 servings

200 g Gruyere cheese ( 7 oz) 2 tb Corn starch      135 g Emmental cheese (5 oz) 3 tb Kirsch
135 g Raclette cheese (5 oz) Freshly ground pepper      135 g 'Vacherin de Fribourg'- Nutmeg - cheese (5 oz) White bread (preferably 2-3
1 x Glove garlic - days old      3 dl Dry white wine

Grate or shred the cheese. Cut the bread into cubes. Peel the garlic halve rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into the dish place the dish on the hot stove (not too hot !) add the cheese and stir CONTINUOUSLY until it has melted. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil STIR CONTINUOUSLY !! Season with pepper and nutmeg. Transfer the dish to a burner and let simmer. Impale a piece of bread on the fondue fork and dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch ! (Kirsch = 'Cherry schnaps')

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More