- Plenty of Good Crusty Bread
- 200 g (7 oz) Each of Gruyere, Emmenthal and Vacherin Fribourgeois Cheese
- 1 Clove Garlic
- 300 ml (10 fl oz) Dry White Wine
- Juice of 1 Lemon
- A Little Grated Nutmeg
- 2 Tsp Cornstarch
- 1 Small Glass Kirsch (2 oz)
- Black Pepper
- Cut the bread into cubes and put into a basket.
- Grate the Gruyere and Emmenthal; cut the Vacherin into small cubes. Put all the cheese in the fondue pan with garlic, wine, lemon juice and nutmeg.
- Mix together the cornstarch and Kirsch and add them to the pan. Bring gently to the boil, stirring assiduously. Simmer gently for 3-4 minutes.
- Just before transferring to the spirit burner at table, season with freshly ground pepper.
- We double the recipe and generally use 1-1/2 loaves of bread for 6-8 people
- I add 1 Tsp Flour to the cold grated cheese (per Marianne's instruction)
- A small glass of Kirsch to us is 2 oz
- Fondue will be very thin until it begins to boil and thicken...don't panic! Every year I become a wreck worrying before the cheese all comes together. It always ends up tasting great and having a smooth consistency.
A Taste of Switzerland (1992)