Fondue Vaudoise (Cheese Fondue 'a la Vaudoise)
Cuisine: Swiss
Author: Kitchens
  • 7 ounces Gruy√®re cheese
  • 5 ounces Emmental cheese
  • 5 ounces Raclette cheese
  • 5 ounces Vacherin de Fribourg cheese
  • 2 Tablespoons cornstarch
  • 3 Tablespoons Kirsch
  • freshly ground pepper
  • nutmeg
  • white bread (preferably 2 to 3 days old)
  • 1 glove garlic
  • 1 1/3 Cups dry white wine
  1. Grate or shred the cheese.
  2. Cut the bread into cubes.
  3. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic.
  4. 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.
  5. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY! Season with pepper and nutmeg.
  6. Transfer the dish to a burner and let simmer.
  7. Impale a piece of bread on the fondue fork and dip into the cheese.
  8. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch (cherry schnapps)!
The special varieties of cheese listed in this recipe may not be available to you. Feel free to substitute all, good quality Swiss cheese, but to ensure you have the same volume. You may also substitute Gouda for one of the cheese varieties. We do not recommend Cheddar in this fondue as it changes the flavor considerably. Use the mildest flavor medium density Swiss cheese. Suitable variations include Jarlsberg, Swiss Lace or other commonly sold similar cheeses. Try to use blocks of cheese, grated by you. Do not buy or use pre-grated cheese for this recipe.
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