Ingredients (for 42 oz of fondue)
- 21 oz Gruyère, grated
- 21 oz Vacherin Fribourg, grated
- 1 clove garlic
- 1.5 tablespoons cornstarch, diluted in 3 tablespoons of water
- 18 oz white wine
- 1 teaspoon lemon juice
- Salt and pepper
Preparation
- Rub the inside of the pan with half a clove of garlic. You can then leave the left-over garlic to cook with the other ingredients in the fondue if you like.
- Mix the two cheeses together in a big bowl.
- Pour the wine into the pan and heat it up until it starts to bubble, but not boil. Add a splash of fresh lemon juice now too. This will help the cheese to melt and give the fondue a beautiful smooth texture.
- Next, gradually add the cheese to the wine one handful at a time. Only add the next handful once the last one has melted completely. Do not allow the cheese to come to the boil.
- Dilute the cornstarch in the water and stir the resulting paste through the cheese fondue. Keep stirring until the fondue starts to thicken up.
- Finally, add salt and pepper to taste, keep the fondue hot on a base and dip into it with bread and vegetables!
