FON­DUE VAUDOISE WITH LE GRUYÈRE AOP

Red - - PROMOTION -

SERVES: 4 PREPA­RA­TION TIME: 20 min­utes

IN­GRE­DI­ENTS

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

PREPA­RA­TION

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.

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