Gruyère and Vacherin Cheese Fondue

Name: Gruyère and Vacherin Cheese Fondue
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 to 6 serving(s)
Ingredients: 4 cups (375 g) grated Gruyère cheese; 4 cups (375 g) grated Vacherin cheese; 2 tbsp cornstarch; 1 clove garlic, halved; 1 cup (250 ml) Riesling, Chasselas or other dry white wine; 1 loaf country bread or baguette, cubed

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Preparation 20 min
Cooking 15 min
Servings 6

Featured in RICARDO Magazine SPRING 2016 (p. 134)

Végétarien
Sans noix
Sans oeufs

Ingredients

- 4 cups (375 g) grated Gruyère cheese
- 4 cups (375 g) grated Vacherin cheese
- 2 tbsp cornstarch
- 1 clove garlic, halved
- 1 cup (250 ml) Riesling, Chasselas or other dry white wine
- 1 loaf country bread or baguette, cubed

Preparation

- In a bowl, combine the cheeses and cornstarch. Set aside.
- Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.
- On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth (see note).
- Place over the fondue pot burner. Serve immediately with the bread cubes.

Note from Ricardo

If desired, add 1 tbsp (15 ml) of kirsch once the cheese has melted. Continue cooking for 1 minute.

Gruyère and Vacherin Cheese Fondue

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Ingredients

Preparation

Note from Ricardo

Personal Note