Cheese Fondue Recipe - Moitié-Moitié

Ingredients for 6 People :
- 600 g (1.3 pounds) Gruyère cheese
- 600 g (1.3 pounds) Vacherin cheese
- 600 ml (almost one bottle of wine) of white wine
- 60 ml kirsh (a cherry brandy)
- 30 ml (6 teaspoons) of potato flour (or corn flour)
- 2 cloves of garlic
- ground pepper
- The garlic should be finely chopped
- Put the wine, kirsh, flour, chopped garlic and a small amount of
garlic in a pot
- Heat the mixture until it is hot, but do not allow it to boil. Stir
until it thickens (about 10-15 minutes, depending on temperature).
Remove from heat and allow to cool.
- Cut the bread into slices or cubes and place it on a plate or in a
basket, which is then put on the table.
- Remove the rind from the cheese and shred it. If the vacherin is
very soft it may be difficult to shred, in which case simply cut it
into small cubes.
- Put the wine mixture back on the stove and re-warm it. It
should be hot, but must not boil. Gradually add the gruyère cheese
and stir it in; as the cheese melts you can add more until is is all
melted. Then gradually add the vacherin cheese in the same
manner.
- Once all the cheese is melted, place it into the fondue pot and
immediately light the heater under the pot. Regulate the heater so
that the cheese stays hot, but does not boil.
The meal is now served. Guests place a cube of bread onto a
fondue fork, place it into the cheese, remove and eat.
Notes:
This variation of Cheese Fondue is know as 'Fondue Moitié-Moitié', which
translates as 'Fondue half-half', as the cheese is half gruyère and half vacherin.
The recipe is originally Swiss, but is now also part of the French cuisine,
particularly on the east side of France, near the Swiss border.