(serves 4)
Choose a mixture of well aged vacherin cheese. Use of quality vacherin cheese is the key to a successful Vacherin Cheese Fondue.
- 1 kg of Vacherin Fribourgeois AOC cheese
- garlic
- 2 to 3 dl of water
- pepper
Heat the water in an iron pot. Add Vacherin Fribourgeois AOC cheese and melt slowly. Be sure to stir constantly. Add tepid water if necessary. The cheese should become oily, creamy, and even a bit sticky and agreably warm. The Vacherin Fondue is served in a chafing dish. Important: keep temperature of chafing low. Cheese is not to boil again. Fondue is served with bread or with unpeeled potatoes.
- 1 kg of Vacherin Fribourgeois AOC cheese
- garlic
- 2 to 3 dl of water
- pepper
Heat the water in an iron pot. Add Vacherin Fribourgeois AOC cheese and melt slowly. Be sure to stir constantly. Add tepid water if necessary. The cheese should become oily, creamy, and even a bit sticky and agreably warm. The Vacherin Fondue is served in a chafing dish. Important: keep temperature of chafing low. Cheese is not to boil again. Fondue is served with bread or with unpeeled potatoes.
