Fondue Moitié-Moitié

Ingredients (for 1200 grams of fondue)

• 600 g Gruyère, grated
• 600 g Vacherin Fribourg, grated
• 1 clove garlic
• 1.5 tablespoons cornstarch, diluted in 3 tablespoons of water
• 525 ml white wine
• 1 teaspoon lemon juice
• Salt and pepper

Preparation

1. Rub the inside of the pan with half a clove of garlic. You can then leave the left-over garlic to cook with the other ingredients in the fondue if you like.
2. Mix the two cheeses together in a big bowl.
3. Pour the wine into the pan and heat it up until it starts to bubble, but not boil. Add a splash of fresh lemon juice now too. This will help the cheese to melt and give the fondue a beautiful smooth texture.
4. Next, gradually add the cheese to the wine one handful at a time. Only add the next handful once the last one has melted completely. Do not allow the cheese to come to the boil.
5. Dilute the cornstarch in the water and stir the resulting paste through the cheese fondue. Keep stirring until the fondue starts to thicken up.
6. Finally, add salt and pepper to taste, keep the fondue hot on a base and dip into it with bread and vegetables!