Ingredients
- 1 clove garlic
- 400g (14oz) Gruyère Reserve (grated)
- 300ml (10fl oz) white wine
- 3tsp potato or corn starch
- 400g (14oz) Vacherin Fribourgeois (cut into small cubes)
- 100ml (3fl oz) kirsch and pinch of pepper (optional)
Directions
- Rub the fondue pot with the clove of garlic (optional, leave the garlic in the pot).
- Over medium heat, mix Gruyère, white wine, and starch in the pot until smooth, whilst stirring continuously.
- Add Vacherin Fribourgeois and mix until smooth.
- Optional: add kirsch and pepper.
- Transfer from the stove to the burner and enjoy with some crusty bread. (To further enhance your meal you can enjoy it with some boiled potatoes, crunchy gherkins, pickled onions, and a glass of wine).
