📷 · Lausanne Fondue Moitié-Moitié photo by Ludo, CC BY-SA 3.0 · via Wikimedia Commons

Hauptgericht · Switzerland · Lausanne

Lausanne Fondue Moitié-Moitié 🫕

Name: Lausanne Fondue Moitié-Moitié
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 2-4 servings
Cuisine: Swiss
Ingredients: 200 g Gruyère (or Fribourg Vacherin), grated; 200 g Vacherin Mont-d'Or, soft and grated; 1 garlic clove, halved; 250 ml dry white wine (Chablais or similar), room temperature; 1 tbsp lemon juice; 1 tbsp kirsch; 1 heaped tbsp cornstarch; 500 g day-old crusty bread, cubed; to serve: cornichons, pearl onions, tomato wedges, pepper

In Vaud's capital the fondue is half-and-half — moitié-moitié — and the halves are not negotiable: equal weights of creamy Gruyère (here often the salty Fribourg Vacherin for stretch) and pungent, custardy Vacherin Mont-d'Or, rubbed into the pot with garlic, moistened with dry white Chablais wine from just over the hills and a squirt of kirsch. Bread cubes get their long swim with a fork, and the crust that forms on the pot's bottom, the religieuse, is claimed by whoever wins the staring contest for it. Lausanne serves it by the lake, with tomatoes and cornichons to cut the fat.

Vaud Swiss ⏱ 35 Min Mittel

Zubereitung

1

Rub the inside of the fondue pot with the cut garlic; do not cook the garlic. Add wine and lemon juice, bring just to a simmer.
2

Toss the grated cheeses with cornstarch. Add handful by handful, stirring constantly in a slow figure-eight until each melts into the pot before the next goes in.
3

When smooth and bubbling lazily, stir in the kirsch; keep medium-low heat — a racing boil splits the cheese.
4

If it breaks, whisk in a spoonful of cold wine with extra cornstarch; if too thin, more starch slurry off the heat.
5

Transfer to the candle burner. Dip bread by twirling, not sawing; finish by scraping the brown religieuse crust from the bottom — the prize of the table.

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Lausanne Fondue Moitié-Moitié 🫕

Zubereitung

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