Ingredients
- 400 g Gruyère cheese, grated
- 400 g Vacherin cheese, grated
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 large garlic clove, halved
- 1 1/2 cups dry sparkling white wine (see notes)
To serve:
- country bread, ciabatta or baguette, torn or cubed
Instructions
- Tear the bread into bite-size pieces. Set aside.
- In a bowl, combine both types of cheese and cornstarch until well combined. Set aside.
- Rub the inside of a fondue pot (caquelon) with the garlic, then add the cheese mixture and wine.
- Heat on the stovetop over medium heat, stirring constantly with a wooden spoon, until the cheese mixture is melted, silky smooth, and starts to bubble. Do not let it come to a full boil or it may burn.
- Place the pot over a lit fondue burner (or electric fondue stand) and serve immediately with pieces of bread for dipping. Stir the pot and adjust the heat as needed to keep the cheese nice and smooth.
- Serve with bread cubes and enjoy!
Notes
- Starch will make your fondue thicker, while more wine will make it thinner. You can start with 250 ml wine, and then add more if needed until the cheese mixture reaches your desired consistency. Use a Prosecco, Cava or Sekt that you actually like. Or go the classic route and simply use a good Riesling, Chasselas or other dry white wine.
- If the bread is too soft it will be hard to dip, so depending on what type of bread you prefer, you may want to use day old bread.
- If everything goes as it should, then you’ll notice a brown layer of crusty, caramelized cheese on the bottom of the caquelon pot. This is called “la religieuse” and for some, eating it can be a heavenly experience. Just scrape it out of the pot and enjoy!