Fondue

Need dry white wine - can add brandy (hard alcohol) to make it a little sharper
400 g Gruyere
400 g Vacherin
200 mL of wine
bring to a low boil, slowly melting cheese.  Stir constantly.  After cheese has mostly melted, add a shot of hard alcohol.  Exact amounts are crucial to getting the right consistency.


Taken from notes from Sebastien Parmentier.  Not yet confirmed that these notes work.

used Vacherin Fribourgeois when we made it in St. Genis and got cheese from the local shop there.