INGREDIENTS
200 gr Gruyere cut unto small cubes
200 gr Vacherin Fribourgeois (or Raclette, or Emmenthal) cut into small cubes
150 ml white wine (I used Pinot Bianco Chardonnay)*
1 clove garlic
2 tsp cornstarch (or potato starch)
2-4 slices bread per person (cubed or served whole)
pepper
PROCEDURE
1. Rub the bottom of a small saucepan with the garlic clove.
2. Mix the wine together with the cornstarch and pour it into the pan.
3. Heat the mixture gently over a low flame.
4. Add the cheeses and continue mixing over a low flame until the cheeses are melted.
5. Pour the mixture into a small fondue pot and place it over the flame. Sprinkle with pepper.
6. Spear chunks of bread and dip them into the melted cheese.
TIP Serve with pickled vegetables and small baked potatoes if desired
*An alternative to wine is unsweetened apple juice