© JACQUES & COMPANY 2013
1 pound Gruyère cheese, grated
1 pound vacherin cheese, diced (or raclette)
1 tablespoon cornstarch
1.5 cups dry white wine
1 clove fresh garlic
Kirsch brandy and ground pepper to taste
Blend the two cheeses and cornstarch together.
Heat the white wine and garlic in a fondue pot. Add the cheese mixture and slowly melt the fondue, stirring from time to time until creamy. Add the Kirsch brandy and pepper to your taste.
Note: Traditionally crusty cubes of bread are dipped into the fondue on long two pronged forks. Fresh steamed waxy potato pieces, blanched asparagus, as well as fresh wedges of apple and pear can also be dipped into this great fondue.
Wine suggestion: An aromatic Riesling.