Eija’s three-cheese Fondue
Ingredients
Serves 4
| 400 g | Vacherin Fribourgeois AOP |
| 200 g | Le Gruyère AOP |
| 200 g | Appenzeller AOP |
| 1 | Garlic close |
| 3 dl | White wine |
| 15 g | Potato starch |
| Pepper | |
| Cooking alcohol |
Instructions
- Rub the fondue pot with a peeled garlic clove and leave it in the pot.
- 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.
- Lower the temperature, add the Vacherin Fribourgeois AOP and keep stirring until the mass is smooth and creamy.
- Bring to the boil, but do not keep boiling. Add the alcohol and pepper.
- 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.
