Switzerland's Scrumptious Surprises: "Half-and-Half" Fribourg Fondue

Savor the complexity of authentic Swiss herb and mushroom combinations.

| October/November 2003

Serves 4

  • 1 clove garlic
  • Sprigs of thyme and rosemary, if desired
  • 1 3/4 cups grated Gruyère cheese
  • 1 tablespoon cornstarch
  • 1 1/4 cups dry white wine (such as Neuchatel, Riesling or Chablis)
  • 1 3/4 cups grated Vacherin cheese (or substitute Emmental)
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon chives
  • Kirsch liqueur, to taste
  • Pepper, to taste
  • Paprika, to taste
  1. Rub the fondue pot with the clove of garlic, thyme and rosemary and, if desired, leave the garlic in the pot.
  2. Add the grated Gruyère, cornstarch and white wine and melt the mixture, stirring constantly. Reduce the heat if your fondue pot has a temperature control.
  3. Add the Vacherin cheese and herbs, and stir well until all the cheese becomes creamy. Add Kirsch, pepper and paprika. Keep the fondue warm over a flame.

Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.

Click here for the original article, Switzerland's Scrumptious Surprises.

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