Recipe: Fondue fribourgeoise

Name: Fondue fribourgeoise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1.2 kg (2.6 lb) of vacherin ideally you would find 400 g (14 oz) of young 400 g (14 oz) of medium and 400 g (14 oz) of aged; 1 clove of garlic with germ removed; 4 dl of hot mineral water*; freshly ground pepper; bread or small new potatoes cooked in water.

By ivan 4.9/5 (37 reviews) · 🍳 24 made it

Prep 10 min

Cook 10 min

Total 20 min

Servings 6 serv.

the fribourgeoise fondue also called vacherin fondue is a Swiss recipe and is composed of Fribourg vacherin especially not to be confused with Mont d'Or vacherin which is found in France

Ingredients for 6 servings

Adjust for

servings

1.2 kg (2.6 lb) of vacherin ideally you would find 400 g (14 oz) of young 400 g (14 oz) of medium and 400 g (14 oz) of aged
1 clove of garlic with germ removed
4 dl of hot mineral water*
freshly ground pepper
bread or small new potatoes cooked in water.

Step-by-step directions

1 Cut the vacherins into thin slices then in a large salad bowl mash them with a fork.

2 Then rub the inside of your fondue pot with the garlic clove cut in half.

3 Then heat the fondue pot over very low heat, pour in the warm water then the vacherin. stir well so that everything transforms into a creamy preparation. the vacherin should never exceed 50 degrees.

4 season with freshly ground pepper. you can possibly add hot water to reach the desired consistency. serve lukewarm on a burner set to its minimum temperature.
Serve this vacherin fondue in the traditional way with pieces of bread, but you can also replace this bread with small new potatoes cooked in water and that each guest cuts in half in their plate before piercing with their fork and dipping into the lukewarm cheese... a treat...
and as they say in Switzerland, fondue creates good cheer!
*some villages replace the water with vegetable broth