*  Exported from  MasterCook  *
 
               FONDUE VAUDOISE (CHEESE FONDUE 'A LA VAUDOISE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  200       g            Gruyere cheese ( 7 oz)
  135       g            Emmental cheese (5 oz)
  135       g            Raclette cheese (5 oz)
  135       g            'Vacherin de Fribourg'-
                         - cheese (5 oz)
    2       tb           Corn starch
    3       tb           Kirsch
                         Freshly ground pepper
                         Nutmeg
                         White bread (preferably 2-3
    1       x            Glove garlic
    3       dl           Dry white wine
                         - days old
 
   Grate or shred the cheese.
   
   Cut the bread into cubes.
   
   Peel the garlic, halve, rub the inside of a cast iron
   fondue dish (caquelon) with the garlic.
   
   Pour the wine into the dish, place the dish on the hot
   stove (not too hot !), add the cheese and stir
   CONTINUOUSLY until it has melted.
   
   Blend the corn starch with the kirsch. Stir into
   cheese fondue. Bring back to a boil, STIR CONTINUOUSLY
   !! Season with pepper and nutmeg.
   
   Transfer the dish to a burner and let simmer.
   
   Impale a piece of bread on the fondue fork and dip
   into the cheese.
   
   Serve a dry white wine or black tea with a fondue. Top
   the meal with a 'small' glass of kirsch !
   
   (Kirsch ÿCherry schnaps')
  
 
 
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