Herma’s Famous Fondue Recipe
Herma’s Famous Fondue
200 grams Gruyere Cheese
200 grams Vacherine Fribourgeois (double Gruyere if not available)
3/4 Cup Dry White Wine (Cellier des Dauphins, Cote du Rhone)
1 tbsp Corn Starch
1 Garlic Clove
Fresh Ground Pepper
200 grams Vacherine Fribourgeois (double Gruyere if not available)
3/4 Cup Dry White Wine (Cellier des Dauphins, Cote du Rhone)
1 tbsp Corn Starch
1 Garlic Clove
Fresh Ground Pepper
In pot add white wine and minced garlic. Bring to a boil. When reach boiling, turn stove to medium heat.
Cut cheese Into cubes and grate Gruyere.
Sprinkle with corn starch and mix with hands.
Add to pot stirring constantly in figure 8 pattern.
When completely melted it should run off the spoon.
Bread should be either cut into mouth-sized pieces or torn.
Dip into Kirsch then into freshly ground pepper.
Eat and enjoy!
