- 1 clove garlic
- Sprigs of thyme and rosemary, if desired
- 13/4 cups grated Gruyère cheese
- 1 tablespoon cornstarch
- 11/4 cups dry white wine (such as Neuchatel, Riesling or Chablis)
- 13/4 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
- Rub the fondue pot with the clove of garlic, thyme and rosemary and, if desired, leave the garlic in the pot.
- 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.
- 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.