Did you already taste a fondue typically Suisse?

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Preparation time: un petit quart d'heure
Cooking time: le temps de déguster
Numbers of servings: 4 personnes

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Take the clove of garlic to crush it and rub the caquelon.

Then to water 3 spoons have coffee of maïzena in the 3 white wine dl and to carry to boiling.

Then to add the cut Freibourgese Vacherin and the grated gruiyère, to dissolve them with soft fire while stirring up continuously with a spatula.

If you want to add Kirsch at this time made. For pepper wait to have to drip to add it.

Then to place the caquelon on the stove before the first signs of boiling, as soon as the consistency of the mixture is creamy.

To maintain the temperature of molten on the stove To stir up well the mixture with each turn of fork to prevent that the fondue does not burn at the bottom of the caquelon.

My small secrecy, made jacket potatos, it replaces the bread very well.