in Switzerland

Cheese fondue from the canton of Fribourg in Switzerland

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Ingredients for 4 servings:

  • 350 g Gruyère cheese, grated
  • 350 g cheese, Freiburg Vacherin
  • 4 cloves garlic, whole
  • 3 dl white wine
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg
  • 80 g cherry brandy
  • 2 tsp cornstarch (cornstarch)
  • 1 kg white or brown bread

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Freiburg

Rub the fondue pan with the garlic, leaving the garlic in the pan. Add the white wine and the cheese mixture. Slowly bring to a boil, stirring constantly, until smooth. Season with kirsch, nutmeg, and pepper. Thicken with cornstarch (dissolved in a little cold white wine), and add it little by little until creamy. Dip the white bread into the cheese and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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