Half and Half Fondue

~ 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
Serves 6


Ingredients:
1 garlic clove halved
300g Gruyere cheese
300g Vacherin cheese
1/3 cup white wine
1 tsp fresh lemon juice
2-3 teaspoons cornstarch
2 tablespoons kirsch


Preparation and cooking:


Rub fondue pot with garlic


Coarsely chop or grate the Gruyere and Vacherin


Place Gruyere with cider in pot


Stir over medium heat until smooth


Mix corn starch with a little wine and stir into cheese to thicken


Add Vacherin to fondue mixture with kirsch


Stir until cheese is melted DO NOT allow to bubble


Keep fondue warm at the table


Serve with pieces French bread