- 200 g Gruyère d'Alpage PDO, grated
- 200 g Gruyère PDO Reserve, grated
- 1 + 1 tsp cornflour
- 400 g Vacherin Fribourgeois PDO, grated
- 1 clove of garlic, halved
- 150 to 250 ml dry white wine
- 1 pinch of nutmeg salt, pepper
- 600 g stale bread, diced
- 1 handful of flowers and herbs from mountain pastures
- Mix the two Gruyère AOP with 1 tsp. cornflour in a bowl. Mix the Vacherin Fribourgeois PDO with the remaining cornstarch in another container. Then mix the two cheeses together. Set aside.
- Rub the garlic clove into the fondue pot. Heat the white wine. Reduce the heat before it reaches boiling point. Add the cheese in small batches over medium heat, stirring constantly with a wooden spoon until the cheese has melted and the mixture is smooth. Season with salt, pepper and nutmeg. Sprinkle with mountain herbs.
- Then place the fondue pot on the stove that you have lit. The flame of the stove should be low, as the fondue cannot reach boiling point. Serve baskets of various breads. Accompany with a mixture of flowers and aromatic plants from the sub-alpine meadows. Dip diced bread with the end of a fondue fork.