This four cheese combination might sound like it simply blends into a single flavor. However, the perfect balance of each maintains a wonderful combination that strikes each unique character in different areas of the tongue.
7 ounces Gruyere cheese
5 ounces Emmental cheese
5 ounces Raclette cheese
5 ounces “Vacherin de Fribourg” cheese
1 clove garlic
1 – 1/4 cup dry white wine
2 Tablespoons cornstarch
2 Tablespoons Kirsch
freshly ground pepper
Baguette or cubed french bread (about 2-3 days old)
Grate the cheese. Cut the bread into hefty cubes. Peel the garlic and cut in half. Rub the inside of a fondue pot or cast iron sauce pan with the garlic.
Pour in the wine. Heat the wine on a medium to hot burner. Add the cheese and stir constantly until the cheese melts. Blend the corn starch with the kirsch. Then stir the mixture into the cheese fondue. Bring to a light even boil, stirring constantly. Season with salt and pepper. Add a hint of nutmeg to your preference.
Transfer the cooking pot to a burner under a rack. Offer fondue sticks around and watch as friends and family stab the bread and fight over soaking it into gooey and wonderful aromatic cheese sauce.
Goes well with (optional): A dry white wine or a cordial of gheist or kirsch
Inspired or Credited to: This recipe comes from a search for fondue, way back in the earlier days of the Internet, when the only browser was Mosaic!