Gruyère and Vacherin Cheese Fondue
Gruyère and Vacherin Cheese Fondue
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  • 4 cups (375 g) grated Gruyère cheese
  • 4 cups (375 g) grated Vacherin cheese
  • 2 tbsp cornstarch
  • 1 clove garlic, halved
  • 1 cup (250 ml) Riesling, Chasselas or other dry white wine
  • 1 loaf country bread or baguette, cubed
  • Preparation
  • In a bowl, combine the cheeses and cornstarch. Set aside.
  • Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.
  • On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth (see note).
  • Place over the fondue pot burner. Serve immediately with the bread cubes.
  • Description
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