Swiss cheese fondue (half-half) (and its alternative with cheeses you can find in France)

Trying it is loving it ! And even if it’s Springtime, because there is no season for Swiss cheese fondue lovers !…

Enjoy it with bread and/or potatoes… And why not with Champagne!

And finally, note that this recipe is lactose free, because all the cheeses used are well ripened cheeses, and lactose has been converted in lactic acid.

For 4 people

360 ml (1^2/3 cup) of Riesling white wine
4 tsp of corn starch
2 garlic cloves
2 tsp of baking soda
Ground pepper
400g (14 oz) of salted (swiss) Gruyère
400g (14 oz) of Vacherin fribourgeois

Alternative to Vacherin Fribourgeois

200g (7 oz) of Beaufort
200g (7 oz) of Tomme de Savoie

Coarsely grate the cheeses. Add the corn starch and mix.

Cut the garlic cloves in halves, remove the germ and rub the inside of the fondue pot with one half.
Cut the garlic cloves into small pieces and place them in the fondue pot.

Add the white wine, the baking soda and the cheese, and heat over low heat.
Let the cheese melt stirring continuously.

When the fondue is smooth, it’s ready !

Light the stove and enjoy it with bread and/or firm flesh potatoes, and ground pepper.

Champagne @ Arlaux

Fabrice