Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Dips >> Fondue 03

Print this Recipe    Fondue 03

Fondue vaudoise (Cheese fondue 'a la vaudoise') VAUD
Servings: 4

200 g Gruyere cheese ( 7 oz)
135 g Emmental cheese (5 oz)
135 g Raclette cheese (5 oz)
135 g 'Vacherin de Fribourg' cheese (5 oz)
1 clove garlic
white bread (preferably 2-3 days old
3 dl dry white wine
2 tb cornstarch
3 tb Kirsch
freshly ground pepper
nutmeg

Grate or shred the cheese. Cut the bread into cubes. Peel the
garlic, halve, rub the inside of a cast iron fondue dish (caquelon)
with the garlic.

Pour the wine into the dish, place the dish on the hot stove (not
too hot !), add the cheese and stir CONTINUOUSLY until it has
melted.

Blend the corn starch with the kirsch. Stir into cheese fondue.
Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and
nutmeg.

Transfer the dish to a burner and let simmer. Impale a piece of
bread on the fondue fork and dip into the cheese. Serve a dry
white wine or black tea with a fondue. Top the meal with a 'small'
glass of kirsch !

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.