The canonical fondue
A third Vacherin, two-thirds Gruyère, dry white, a clove of garlic rubbed against the pot.
Serves 445 minambitiouswinter
Ingredients
- 300 g Gruyère AOP
- 200 g Vacherin Fribourgeois
- 200 ml Dry Fendant or Sancerre
- 30 ml Kirschwasser
- 2 loaf Baguette · day-old
Method
Rub the inside of a heavy pot with the cut garlic clove; discard.
Add the wine; bring to a bare simmer.
Toss the grated cheeses with cornstarch. Add in three handfuls, stirring in a figure-of-eight between each.
When silky, add the kirsch and a turn of pepper. Move to the table burner with the bread, the long forks, and the rule about who pays if they drop their cube.
Featured cheese
Gruyère
Switzerland · cow milk