Cornstarch isn’t necessary to stabilize a fondue of ripe Fribourg cheese with cream. Even the alcohol is optional in this rich fondue.
Serves: 2Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- ½ lb. Vacherin Fribourgeois cheese, shredded or finely chopped
- ½ cup half-and-half
- 3 Tbsp. Kirsch or brandy
- Combine cheese with half-and-half over low heat.
- Stir, using a figure-eight motion, until cheese is melted and smooth.
- Stir in Kirsch or brandy. Serve warm.