Fondue Vaudoise(Cheese Fondue 'a La Vaudoise

* Exported from MasterCook *

FONDUE VAUDOISE (CHEESE FONDUE 'A LA VAUDOISE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g 'Vacherin de Fribourg'-
- cheese (5 oz)
2 tb Corn starch
3 tb Kirsch
Freshly ground pepper
Nutmeg
White bread (preferably 2-3
1 x Glove garlic
3 dl Dry white wine
- days old

Grate or shred the cheese.

Cut the bread into cubes.

Peel the garlic, halve, rub the inside of a cast iron
fondue dish (caquelon) with the garlic.

Pour the wine into the dish, place the dish on the hot
stove (not too hot !), add the cheese and stir
CONTINUOUSLY until it has melted.

Blend the corn starch with the kirsch. Stir into
cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
!! Season with pepper and nutmeg.

Transfer the dish to a burner and let simmer.

Impale a piece of bread on the fondue fork and dip
into the cheese.

Serve a dry white wine or black tea with a fondue. Top
the meal with a 'small' glass of kirsch !

(Kirsch ÿCherry schnaps')



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