Half and Half Fondue

Half and Half Fondue


~For your cheese quantity 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. So this particular mix should feed about four people as a main course.
 
Ingredients:
 
• 400 g Vacherin Fribourgeois, grated
• 400 g Gruyère, grated
• 1 baguette, cut into large cubes
• 1 garlic clove, peeled and crushed
• 300 ml dry white wine
• Kirsch (optional if you don’t have this on-hand already don’t bother spending the money for a bottle)
• 3 tbsp. cornstarch
• Pepper

Preparation and Cooking:
 
Rub the inside of fondue pot with garlic.
 
Dissolve cornstarch in white wine and bring mixture to a boil on stove.
 
Add Gruyère and Vacherin and melt over low heat
 
Stir constantly with a spatula.
 
Season with pepper and kirsch to taste. (remember the Kirsch is optional so if you don’t have this on-hand don’t bother spending the money for a bottle)
 
Once the mixture takes on a creamy consistency, remove from stove top as soon as mixture begins to boil and pour into your fondue pot.
 
Keep fondue pot warm with Fondue set burner.
 
Enjoy with bread pieces on fondue forks and stir regularly to maintain the same texture throughout.
 
Enjoy with a glass of your favourite white wine! (A hot beverage like tea is also acceptable but I stick to wine)