“Moitié-Moitié” Fondue
Ingredients
Serves 4
| 1 | Garlic clove |
| A drop of oil or butter | |
| Lemon | |
| 3 dl | Dry white wine (Riesling) |
| A dash of black pepper and ground cumin | |
| 400 g | Le Gruyère AOP cheese |
| 400 g | Vacherin Fribourgeois AOP cheese |
| Williams Birne Schnaps (or Kirschwasser if you do not have pear spirit) | |
| 3 tsp | Cornflour just in case |
Instructions
- 400 g Le Gruyère AOP and Vacherin Fribourgeois AOP cheeses – remove the rind and grate the cheeses
- Grease the bottom of a heavy–bottomed pot and rub it with 2–3 garlic cloves.
- Place the pot rubbed with garlic on medium heat on the cooker and add about half of the cheese and about 2 dl of white wine.
- You must keep stirring the mixture the whole time with a wooden spatula that you can use without scratching the bottom of the pot.
- Once the cheese has melted and formed a consistent mass with the wine, add a little schnaps (a little under 0.5 dl for the whole meal). Keep stirring. Add small amounts of wine, cheese and schnaps at a time, stirring the whole time until all the ingredients are in the pot and the mass is smooth.
- Finally, season with a dash of cumin, black pepper, and about 2 tbsp of lemon juice.
- Keep the cornflour at hand, just in case. If something goes wrong with the texture, 2 tbsp of cornflour mixed into a small amount of wine usually helps.
- Finally, pour the fondue into a fondue pot (with a fire underneath) and enjoy your meal in good company.
- Even during the meal, you should stir the mixture every now and then. You can regulate the smoothness by regulating the pot temperature.
With the fondue, serve:
- Good, close sourdough bread.
- Gherkins in vinegar (Cornichon).
- Sweet apples and pears.
- Corn salad or other crispy leafy greens.
- Pieces of sourdough rye bread roasted in the oven with garlic, butter, and salt.
