Vacherine Fondue (alcohol free)

Vacherine Fondue (alcohol free)

For your cheese, the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the fondue is an appetizer


Ingredients:


Vacherin Fribourgeois cheese
1 clove garlic, halved
Butter
2 tsp warm water for every 100 grams of cheese
Cornstarch optional
Freshly ground pepper
Salt


Preparation and Cooking:


Cut cheese into small pieces, slices or grate


Rub the inside of the fondue pot with the clove of garlic


Brush the inside of the pot with butter


Add the cheese and warm water


Place pot over low heat and mash and stir cheese constantly my Swiss customers will tell you to stir in a figure 8 motion


Do not let the mixture bubble


If the fondue becomes too hot mix a little cornstarch with water and stir a small amount at a time into the fondue until smooth


If mixture is too thick add a few spoonfuls of warm water


Season with salt and pepper


Transfer pot to table top burner set on low heat


Serve with bread cubes but try dipping the cubes in brandy before dunking in the cheese