FONDUE VAUDOISE WITH LE GRUYÈRE AOP
SERVES: 4 PREPARATION TIME: 20 minutes
1 clove of garlic, cut into two 800g grated or thin slices of Le Gruyère AOP cheeses of different degrees of maturity 4 tsp corn flour
350ml Vaud white wine 1 small glass of kirsch
Freshly grated nutmeg
1 Rub the fondue dish with the clove of garlic and leave in the pot if you wish.
2 Mix Le Gruyère AOP cheese with the corn flour in the fondue dish, add the white wine and bring to a boil while stirring continuously, until the cheese has completely melted.
3 Add the kirsch, then season generously with some freshly grated pepper and the nutmeg. Serve immediately.