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
- The Preparation
- About an hour before serving cut the bread into bite sized cubes.
- 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.
- 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.
- Pour in the wine and heat (medium) until it begins to bubble. Do not allow it to boil.
- 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.
- Continue stirring until the consistency is slightly thicker than heavy cream.
- Add in the shot of Krisch
- Light the sterno on a medium setting.
- Place the fondue on the stand and add a touch of fresh ground pepper
- Let the fun begin
- The Consumption
- 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.
- It's important to keep the heat going. If the heat should go off the cheese will turn quickly to an uneatable gooey blob.
- Optionally you and have a shot of Kirsch on the side to dip your bread in prior to placing in the fondue.
- Serve with the same wine used in the fondue.
- 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.
- 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)