Gruyere Fondue Half & Half

Ingredients 

• 2 cups Gruyere AOP grated

• 2 cups  Vacherin Fribourgeois AOP cut into cubes 

• 1 clove of garlic 

• 4 tsp corn flour 

• 1 pinch Cayenne pepper 

• 1 small glass of kirsch (optional)

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