Fondue “Fribourgeoise”

The Fondue “Fribourgeoise” comes from the Canton de Fribourg, in Switzerland, home of the Gruyere and Vacherin Cheeses. Most people have tried to innovate, modify, change or alter this simple and traditional fondue… They have all failed. In failing to stick to the basics… they tried to kill the legendary Swiss dish!! But this recipe will ensure it survives. Fondue means molten… they meant it to be molten cheese only.
Peel and crush the garlic, rub it round the caquelon. Dissolve the cornstarch in the kirsch. Pour the wine into the caquelon, add the grated cheese, and melt together carefully on a very low heat on the kitchen cooker, stirring continuously with a wooden spatula. Add the kirsch and the pepper.
Transfer to the serving stand, whose burner should be kept at a steady temperature. To eat the fondue spear the cubes of bread on forks (preferably specially designed long fondue forks), and dip them in the cheese, stirring all the time to prevent the mixture from sticking on the bottom of the pan.
Tip 😉
Since fondue can lie pretty heavy on the stomach, it is usually accompanied by White wine or Black tea.