in Switzerland

Cheese fondue from the canton of Vaud in Switzerland

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Ingredients for 4 servings:

  • 700 g Gruyère, grated
  • 4 garlic cloves
  • 400 ml white wine, sparkling
  • 80 g cherry brandy
  • 2 tsp cornstarch (cornstarch)
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg
  • 1 kg white or brown bread

Instructions

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

Vaud

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