EN DE FR ES PT IT
Fondue à la Fribourgeoise
Recipe

Fondue à la Fribourgeoise

Dinner • Switzerland

Gruyère and Vacherin are melted with dry white wine into a smooth fondue, flavored with garlic and Kirsch. Served with bread cubes for dipping.

Why smarter

Coating the grated cheese with cornstarch helps the fondue thicken and stay smooth.

Chef tip

Stir continuously in the shape of an eight motion while adding the cheese gradually to encourage a smooth melt.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 400 g Gruyère cheese, grated 400.000 g Gruyère cheese Grated
2 400 g Vacherin cheese, grated 400.000 g Vacherin cheese Grated
3 3 garlic cloves 15.000 g Garlic Admin normalization: 1 clove = 5 g. Halve 1 clove to rub the pot; dice the remaining cloves.
4 300 ml dry white wine 300.000 ml Dry white wine
5 2 teaspoons cornstarch 14.000 g Cornstarch Admin normalization: 1 teaspoon = 7 g. Mix into grated cheese.
6 40 ml Kirsch (cherry brandy) 40.000 ml Kirsch
7 Freshly ground black pepper, to taste Black pepper Season to taste
8 600 g bread, cut into cubes (ideally baguette or another rustic bread) 600.000 g Bread Cut into cubes for dipping; baguette or rustic bread suggested

Method

  1. Grate the cheeses and mix the cornstarch into the grated cheese.
  2. Halve 1 garlic clove and rub the inside of the fondue caquelon/pot with the cut side. Dice the remaining garlic cloves.
  3. Pour the dry white wine into the fondue pot and heat until hot.
  4. Add the cheese mixture gradually, stirring constantly in a zigzag motion with a wooden spoon, until fully melted and smooth.
  5. Stir in the Kirsch and the diced garlic.
  6. Season with freshly ground black pepper to taste.