Cooking Times

20 min
Prep Time
20 min
Cook Time
40 min
Total Time

Ingredients (11 items)

1.00 lb Gruyère cheese
grated
1.00 lb Vacherin Fribourgeois
grated
2.00 cups Dry white wine
Swiss preferred
3.00 tbsp Kirsch
cherry brandy
2.00 tbsp Cornstarch
2.00 Garlic cloves
halved
1.00 tbsp Lemon juice
0.25 tsp Nutmeg
freshly grated
0.50 tsp Black pepper
2.00 loaves Crusty bread
cubed
2.00 lbs Boiled potatoes
for dipping

Instructions (8 steps)

1
Rub inside of fondue pot (caquelon) with cut garlic cloves.
2
Add wine and lemon juice to pot. Heat until just simmering.
5 minutes
3
Gradually add cheese in handfuls, stirring constantly in figure-8 pattern.
10 minutes
4
Mix cornstarch with kirsch. Add to fondue once cheese melted.
5
Stir until thickened and smooth. Season with nutmeg and pepper.
3 minutes
6
Transfer to fondue burner set on low heat.
7
Serve immediately with bread cubes and potatoes for dipping.
8
Stir frequently while eating. Scrape crispy bottom (religieuse) at end.