It's usually aged from 10 to 12 months; the cheese has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes.

 

Fribourg Gruyère Cheese is made in 100-pound wheels that are cut into wedges for the market. Gruyère is also produced in France and several other countries.

 

 

 

1 garlic clove, halved 1-¼ lbs.

Gruyère grated ½ lb

Emmental grated

4 level tsp. corn flour 12 fl. oz.

dry white wine 1 tsp.

fresh lemon juice

1 small glass of Kirsch liqueur

freshly ground black pepper

a pinch of nutmeg

crusty bread cut into 1'' cubes (approx ½ lb. per person)

 

 

1. Rub the inside of the caquelon (fondue pot) with the garlic halves.

2. Add both cheese and the corn flour and mix well.

3. Add the lemon juice to the white wine and pour over the cheese.

4. Stirring constantly, heat thoroughly until the cheese has melted and is bubbling gently.

5. Blend in the Kirsch and season to taste.

6. Place on caquelon burner on the table and serve immediately.

 

Fondue is traditionally served in the center of the table, kept warm over an adjustable burner. To eat, everyone around the table spears a chunk of bread with a fondue fork and dips it into the cheese. The fondue should be stirred frequently with the chunks of bread during the meal.