Betsy’s No Garlic Vacherin and Gruyère Cheese Fondue

By Betsy Vail 02/14/2019

Ingredients:

• 1 olive sized slice of yellow onion (optional)
• 1⅔ c Riesling wine
• 4 c Vacherin Fribourgeois cheese, grated (about 14 oz.)
• 4 c Gruyère cheese, grated (about 14 oz.)
• 1 tsp lemon juice, freshly squeezed
• 1 pinch nutmeg
• Fresh ground pepper (about 5 turns)
• ¼ c Kirsch (cherry brandy) 
• 2 Tbs cornstarch
• French bread, cut into bite-sized cubes (dried overnight or for several hours)
• Parsley, flat leaf (garnish)

• Fondue caquelon (fondue pot)
• Metal fondue stand
• Sterno fuel

Directions:

1. Optional: Rub the onion all around the inside of the caquelon. Finely mince the onion and leave it in the pot. The cheese and wine have strong flavors, so this step is optional and is mostly traditional and ceremonial. 
2. Add the wine to the caquelon and warm on medium heat. Note: For practicality, I melted the cheese in my caquelon on my stovetop, then carried the caquelon to the metal stand on the table for serving using the sterno as the heat source only at the table. If you have a glass stovetop, be careful not to scratch its surface with an earthenware caquelon. 
3. Add 1 handful of the cheese to the caquelon. With a wooden spoon, stir in a circular motion continuously until the cheese begins to melt. Slowly add the remaining cheese in batches, one handful at a time as the cheese melts until all the cheese is incorporated.
4. Once the cheese is uniformly melted, stir in the lemon juice, nutmeg, and pepper. 
5. In a separate, small mixing bowl, combine the Kirsch and cornstarch. Pour the Kirsch mixture into the caquelon and continue to stir continuously. 
6. Garnish the cheese, then carefully carry the fondue to the table for serving. Be sure to wear oven mitts if needed. 
7. Using a fondue fork, dip and swirl the bread into the hot, melted cheese. Savor the aroma of the steam, then taste! Pure Swiss bliss! 
8. Enjoy this delicious dish with a glass of wine (the rest of the Riesling), small cornichon gherkins, and good company.
   
   Observational note: I noticed fresh fondue tended to develop some bubbly milk froth which did not affect the flavor or our enjoyment of the fondue. We couldn’t finish the pot the first night, so we cooled and placed the caquelon in the refrigerator and looked forward to the remainder the 2nd night. Once the fondue was reheated on the 2nd night, there was no froth.

Yum