Fondue Moitié-MoitiéGruyère and Vacherin Cheese Fondue
A classic shared pot of melted cheese enriched with dry white wine and a little cherry brandy for depth. Served hot with cubes of crusty bread, it is one of Switzerland's most convivial cold-weather dishes.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gGruyère Cheese (coarsely grated)
- 400gVacherin Fribourgeois Cheese (coarsely grated)
- 300mlWhite Dry Wine
- 5gGarlic (halved)
- 20gCorn Starch
- 30mlCherry Brandy
- 10mlLemon Juice
- 1gNutmeg Powder
- 2gBlack Pepper
- 400gBaguette Bread (cut into cubes)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rub the inside of a heavy fondue pot or saucepan with the cut sides of the garlic, then discard it or leave it in the pot for a stronger flavor.
- 02
Pour in the white dry wine and lemon juice and warm gently over medium-low heat until steaming but not boiling, about 70°C (158°F).
- 03
Add the Gruyère cheese and Vacherin Fribourgeois cheese by handfuls, stirring constantly in a figure-eight motion until fully melted and smooth.
- 04
Stir the corn starch into the cherry brandy until smooth, then pour it into the cheese mixture.
- 05
Cook gently, stirring, until the fondue thickens enough to coat the spoon while staying pourable, keeping it just below a simmer at about 75°C (167°F).
- 06
Season with the nutmeg powder and black pepper.
- 07
Serve immediately over a fondue burner with the cubed baguette bread for dipping.
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