Recipe: Cheesemaker's Fondue
In the alpine meadows, summer is short and intense. Cows graze high in the mountains, and the milk is full of the aromas of herbs, flowers and wild grass. It is from this that Etivaz is born – a traditional alpine cheese, made in summer in copper vats in wood-heated inns.
Alongside it, Vacherin Fribourgeois brings creaminess and suppleness – exactly the elastic, silky texture that a good fondue needs.
- 320 ml dry white wine
- 1 teaspoon lemon juice
- 350 g Etivaz, grated
- 250 g Vacherin Fribourgeois, grated
- 1 garlic clove
- 1–1½ teaspoons cornstarch
- 1 tablespoon kirsch
- black pepper
- Optional: a pinch of nutmeg
Guide
Rub the inside of the fondue pot with garlic.
Heat the wine and lemon juice until steaming - not boiling. Add the cheese a handful at a time, stirring evenly and letting each batch melt before adding the next. TIP: do not stir too quickly or "whisk" - this may separate the cheese curds and liquid.
When the mixture is smooth and even, mix the cornstarch into the kirsch and add to the fondue. Let it bubble over low heat for about a minute. Season lightly.
Transfer to a heated fondue pot and keep over a gentle flame - fondue does not like high heat.
Serving
Serve with cubed country bread, boiled potatoes, cornichons and pickled onions.
