The secret to a great Swiss Fondue
There is a bit of an art and science to making a nice fondue. However, the secret to a proper Swiss Fondue is to use the right kind of cheeses. Two cheeses to be precise — they are Gruyere and Vacherin Fribourgeois* (not to be confused with Vacherin Mont d’Or).
Fondue Moitie-Moitie (for 4 people):
– 400g of Gruyere (grated)
– 400g of Vacherin Fribourgeois (cut into small cubes)
– 1 clove of garlic
– 300ml of white wine
– 3tsp of potato or corn starch
– 100ml kirsch and pinch of pepper (optional)
1. Rub the fondue pot with the clove of garlic (optional, leave the garlic in the pot)
2. Over medium heat, mix in the pot Gruyere, white wine, and starch until smooth, whilst stirring continuously
3. Add Vacherin Fribourgeois and mix until smooth
4. Optional: add kirsch and pepper.
5. Transfer from the stove to the burner and enjoy with some crusty bread. (To further enhance your meal you can enjoy it with some boiled potatoes, crunchy gherkins, pickled onions, and a glass of wine).
* Vacherin Fribourgeois is a bit of an endangered species so it is hard to come by. We do stock it occasionally at the shop but please contact us to double check before you make a special trip out for it.