Fondue Moitié Moitié

Silky Alpine cheese fondue with white wine, kirsch and a bright lemon finish.

Fondue Moitié Moitié

Ingredients

  • 200 g Gruyere
  • 200 g Vacherin Fribourgeois
  • 12 g Cornstarch
  • 1 pcs Garlic
  • 300 ml Fendant
  • 1 tbsp Lemon Juice
  • 1 tbsp Kirsch
  • 0.125 tsp Nutmeg
  • 0.25 tsp White Pepper
  • 1 pcs Baguette

Method

  1. Grate {gruyere} and {vacherin_fribourgeois}, then toss thoroughly with {cornstarch} so the fondue melts evenly and stays glossy.
  2. Halve {garlic} and rub the inside of a caquelon or heavy saucepan all over to perfume the pot before cooking.
  3. Pour {fendant} into the rubbed pot over low heat, add {lemon_juice}, and warm gently until steaming but not boiling so the acidity helps the cheese emulsify.
  4. Add the coated {gruyere} and {vacherin_fribourgeois} to the hot wine in handfuls over low heat, stirring in a figure eight until smooth, thick and glossy; add {white_pepper} and keep it below a simmer so it does not split.
  5. Stir in {kirsch} and a little {nutmeg}, then taste and adjust the seasoning while the fondue stays silky and flowing.
  6. Cube {baguette}, set the pot over a gentle burner, and serve immediately for dipping into the hot {gruyere} and {vacherin_fribourgeois} fondue.