Classic Cheese Fondue Vaudoise

• 3/4 pound aged Gruyere cheese - Gruyere is readily available but make sure you get an aged one not the american swiss cheese version.
• 1/2 pound Vacherin Fribourgeois cheese. This cheese is hard to find. A good alternative is Appenzeller or a French Comte. Many recipes call for Emmental but I don't recommend it as it is too mild and makes the fondue stringy
• 1 cup Fendant white wine. This wine is from the Chasselas grape and features fruity, floral and mineral flavors. It's likely hard to find but a good substitute is the French Vouvray which is also fruity and well balanced.
• 1 large rustic baguette. The bread should not be too fresh and not too thick so that when cut it into bite size cubes each piece has a has a crust. Day old baguette is best.
• 1 once Kirsch
• 2 tablespoons corn starch or maze
• 1 clove garlic

1. The Preparation
2. About an hour before serving cut the bread into bite sized cubes.
3. Shred the cheeses into a big bowl, add the corn starch and toss thoroughly so that the cheese a has a fine coating of corn starch.
4. Crack the garlic clove and rub throughly in the fondue pot creating a thin layer of garlic juice on the pot. Don't leave any pieces of garlic in the pot and discard the clove.
5. Pour in the wine and heat (medium) until it begins to bubble. Do not allow it to boil.
6. Using a wooden spoon slowly stir in the cheese one handful at a time. Stir each handful until it is completely blended. Repeat until all the cheese is added. It is important to continue stirring until serving.
7. Continue stirring until the consistency is slightly thicker than heavy cream.
8. Add in the shot of Krisch
9. Light the sterno on a medium setting.
10. Place the fondue on the stand and add a touch of fresh ground pepper
11. Let the fun begin
12. The Consumption
13. Place a cube of bread on your fondue fork and dip into the fondue and stir around and eat directly. Be careful not to burn your mouth.
14. It's important to keep the heat going. If the heat should go off the cheese will turn quickly to an uneatable gooey blob.
15. Optionally you and have a shot of Kirsch on the side to dip your bread in prior to placing in the fondue.
16. Serve with the same wine used in the fondue.
17. As you get to the end there will be a layer of burnt cheese in the bottom of the pot. Optionally you can crack an egg into the pot and scramble it into the burnt cheese to finish with a few bites of cheese omelet.
18. Enjoy!

gruyere cheese, fribourgeois cheese, white wine, bread, once kirsch, corn starch, clove garlic

Taken from www.epicurious.com/recipes/member/views/classic-cheese-fondue-vaudoise-51661601 (may not work)