Buy Tickets

Fondue Half & Half

INGREDIENTS FOR 6

 

  • 600g Gruyère AOP grated
  • 600g de Vacherin Fribourgeois AOP cut into cubes (or a milder, creamy semi-hard cheese alternative like Swiss raclette, Tilsiter or Emmentaler)
  • 1.5 clove of garlic
  • 6tsp corn flour
  • 525ml white wine
  • 1.5 pinch Cayenne pepper
  • 1.5 small glass of kirsch

 

PREPARATION

  1. Rub the fondue dish with the clove of garlic. Leave in pot if desired
  2. Mix the Gruyère AOP, the Vacherin Fribourgeois and the corn flour together in the fondue dish
  3. Add the white wine and bring to a boil while stirring continuously until the cheese has melted
  4. Add the kirsch and the Cayenne pepper
  5. Keep the fondue dish warm on the burner over a very low flame.

Sign up to hear more about the shows:

Receive ticket offers, recipes, competitions and show updates.

Which show(s) are you interested in receiving newsletters about: