Boletus Cheesefondue with Le Gruyère AOP and Vacherin Fribourgeois AOP | Cheeses from Switzerland
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Indulge in a flavorful Boletus Cheesefondue with Le Gruyère AOP and Vacherin Fribourgeois AOP from Switzerland. Perfect for4, served with baguette and salad. Bon Appétit!
Ingredients
- 300 g of Le Gruyère AOP
- 300 g Vacherin Fribourgeois AOP
- 10 g dried boletus
- 1-2 cloves of garlic
- 1 tsp of butter
- ¼ l dry white wine
- 2 tablespoons cherry water
- Salt pepper
- grated nutmeg
- 1 tablespoons of corn starch
- 1 baguette
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