Classic Cheese Fondue Vaudoise

  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)

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