Gruyere and Vacherin Cheese Fondue

    Gruyere and Vacherin Cheese Fondue

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    6 people made this

    Cheese fondue has been going in and out of fashion for years. I am specific about the types of cheeses used as I think these get the best results, you can experiment for what you like best.

    Serves: 4 

    • 1 garlic clove, halved
    • 400g Gruyere cheese, diced
    • 4 teaspoons cornflour
    • 350ml dry white wine
    • 1 teaspoon lemon juice
    • 400g vacherin cheese, finely diced
    • 250ml cherry brandy
    • freshly ground white pepper
    • 1 long baguette, diced

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Rub the fondue pot with the clove of garlic.
    2. Mix the Gruyere with cornflour. Add to the fondue pot with white wine and lemon juice. Bring to the boil stirring until the cheese has melted.
    3. Reduce the heat. Add vacherin to the pot and gently heat until completely melted. (The mixture should not boil or simmer).
    4. Season with cayenne pepper and cherry brandy to taste. Keep warm on the fondue heater and serve with diced baguette.

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