Fondue Vaudoise (Cheese Fondue a la Vaudoise

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Top-ranked recipe named "Fondue Vaudoise (Cheese Fondue a la Vaudoise"

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Try this Fondue Vaudoise (Cheese Fondue a la Vaudoise recipe, or contribute your own. "Corn starch" and "Swiss" are two of the tags cooks chose for Fondue Vaudoise (Cheese Fondue a la Vaudoise.


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200 g Gruyere cheese ( 7 oz)
135 g Raclette cheese (5 oz)
3 dl Dry white wine
Black Pepper; freshly ground
135 g Emmental cheese (5 oz)
3 tb Kirsch
White bread (preferably 2-3
2 tb Cornstarch
Glove garlic

Original recipe makes 4 Servings



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 ! (Kirsch = Cherry schnaps)

Calories Per Serving: 8 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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