Today we finally made the fondue Suisse. We had the cheese in our freezer for a year and needed to make it before the heat overpowers M\u00e1laga. Of course, we ended up with a Andalou-swiss fondue, as we used white wine from Granada instead of the Walliser white wine I would normally use. The recipe:
For 3-4 people.
400g Gruy\u00e8re (the real stuff, not some french fake)
400g Vacherin Fribourgeois
2 cloves garlic
300ml dry white wine (plus for drinking)
4 tsp (16g) corn starch<\/p>\n
1.Rub the Terracotta pot (caquelon) with garlic, then pour the wine on garlic clove and the corn starch and bring to a simmer.
2. Throw in the cheese and melt it slowly, steering continuously.
3. Once melted and homogeneous, add a dash of kirsh and\/or some pepper, if you like.<\/p>\n