Moitié-moitié Fondue | Terroir Fribourg
Preparation Grate the Gruyère AOP and cut the Vacherin Fribourgeois AOP into pieces. Mix in the cornstarch. In the fondue pot, heat the white wine with the garl
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Fondue pot
- Stove
- Wooden spoon
Ingredients
- 400 g Gruyère AOP
- 400 g Vacherin Fribourgeois AOP
- 1 clove of garlic
- 3 dl white wine
- 15 g cornstarch (or Maïzena)
- Kirsch (to taste)
- Pepper
- Bread and/or jacket potatoes
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