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-> [Cheese, Cheese & Eggs, Fondue, Swiss, Western European] -> [Fondue vaudoise (cheese fondue 'a la vaudoise') vaud Recipe] |
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Fondue vaudoise (cheese fondue 'a la vaudoise') vaud
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Fondue, Swiss, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 200
| grams | Gruyere cheese ( 7 oz) | | 135
| grams | Emmental cheese (5 oz) | | 135
| grams | Raclette cheese (5 oz) | | 135
| grams | 'Vacherin de Fribourg'- | | | - cheese (5 oz) | | 1
| x | Glove garlic | | 3
| dl | Dry white wine | | 2
| tbsp | Corn starch | | 3
| tbsp | Kirsch | | | Freshly ground pepper | | | Nutmeg | | | White bread (preferably 2-3 | | | - days old |
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Procedures:
| 1 | Grate or shred the cheese. | | 2 | Cut the bread into cubes. | | 3 | Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. | | 4 | Pour the wine into the dish, place the dish on the hot stove (not too hot !), add the cheese and stir continuously until it has melted. | | 5 | Blend the corn starch with the kirsch. | | 6 | Stir into cheese fondue. | | 7 | Bring back to a boil, stir continuously !! season with pepper and nutmeg. | | 8 | Transfer the dish to a burner and let simmer. | | 9 | Impale a piece of bread on the fondue fork and dip into the cheese. | | 10 | Serve a dry white wine or black tea with a fondue. | | 11 | Top the meal with a "small" glass of kirsch ! (kirsch = "cherry schnaps") |
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