Vaudois Fondue Recipe
Vaudois Fondue
The Cuisine of Vaud
Total time: 15 to 30 minutes
Difficulty: Easy
For 4 servings

- 1 garlic clove, halved
- 800 g (1 lb. 12 oz.) Gruyere, a blend of cheeses of different ripeness, grated or in thin strips
- 4 tsp. cornstarch
- 350 ml (1 1/2 cups) white wine from the Vaud region
- 1 tsp. fresh lemon juice
- a small glassful of kirsch
- freshly ground pepper
- freshly grated nutmeg
  1. Rub the inside of the fondue pot with the halved garlic clove which you may leave in the pot or not. 
  2. Combine the gruyere with cornstarch; incorporate the white wine and lemon juice and bring to a boil, stirring constantly, until the cheese is melted.
  3. Add the kirsch, season with pepper and nutmeg and serve immediately.
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Photo: Fromages suisses

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