Traditional Fondue Fribourgeois - Legendary And Ori

Name: Traditional Fondue Fribourgeois - Legendary And Original
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 garlic clove, peeled and smashed; 400 milliliters dry white wine (Fendant du Valais, Languedoc, Rhone,etc...); 14 ounces Gruyere cheese (preferably aged), cubed or shredded; 14 ounces Vacherin Fribourgeois, cubed; 1 pinch freshly grated nutmeg; 2 pinches freshly ground black pepper; 1 teaspoon lemon juice; 1 shot Kirsch (cherry brandy); 1 tablespoon corn starch; Bread for dipping; Procedure

Servings: persons

Ingredients
1 garlic clove, peeled and smashed
400 milliliters dry white wine (Fendant du Valais, Languedoc, Rhone,etc...)
14 ounces Gruyere cheese (preferably aged), cubed or shredded
14 ounces Vacherin Fribourgeois, cubed
1 pinch freshly grated nutmeg
2 pinches freshly ground black pepper
1 teaspoon lemon juice
1 shot Kirsch (cherry brandy)
1 tablespoon corn starch
Bread for dipping
Procedure

1
["Rub the garlic around the inside of a ceramic or heavy saucepan, then remove the pieces, just leaving the ""taste"" of it.", "Add the wine and warm it over low heat.", "Start by SLOWLY adding the cheese....and stir vigorously, but slowly, IN ONE DIRECTION only. The cheese will start to melt.", "When the molten cheese starts becomes uniform in consistency, add the nutmeg, pepper, and lemon juice.", "Stir together the corn starch and the Kirsch (IMPORTANT!!). Add to the fondue, to give it viscosity.
2
This is an important step. The secret is: if the corn starch is not diluted in the Kirsch, as it hits the cheese it will coagulate and create little ""balls"" in the cheese. Then you might as well try to cook something else!", "You are done. If the fondue is too liquid, add more corn starch, mixed with a few drops of water. If too thick, add more wine.", "Cut the bread in pieces (french baguette or whole wheat bread, or both) and enjoy it! Remember not to drink water with the fondue. Only wine or hot tea. Fondue experts say that water will make the cheese lump up into a ball in the stomach. Recent critics have discovered that this is a myth, but I have chosen to ignore them and enjoy my wine with the fondue."]

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ingredients, 1 garlic clove, peeled and smashed, 400 milliliters dry white wine (Fendant du Valais, Languedoc, Rhone,etc...), 14 ounces Gruyere cheese (preferably aged), cubed or shredded, and more.

Yes, Traditional Fondue Fribourgeois - Legendary And Original falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Traditional Fondue Fribourgeois - Legendary And Original

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions