Eija’s three-cheese Fondue

Eija, Juustosoppi

Ingredients

Serves 4

400 gVacherin Fribourgeois AOP
200 gLe Gruyère AOP
200 gAppenzeller
1Garlic close
3 dlWhite wine
15 gPotato starch
Pepper
Cooking alcohol

Instructions

  1. Rub the fondue pot with a peeled garlic clove and leave it in the pot.
  2. Mix the grated Le Gruyère AOP and Appenzeller cheeses with the potato starch and white wine in the pot. Let melt while stirring the whole time.
  3. Lower the temperature, add the Vacherin Fribourgeois AOP and keep stirring until the mass is smooth and creamy.
  4. Bring to the boil, but do not keep boiling. Add the alcohol and pepper.
  5. Place on a hotplate and make sure that the mass remains at a stable temperature. Serve with sides of your choice, such as bread, boiled potatoes and cornichons.

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