for 4 person

Bread

380 g	pagnol rustique artisanal, cut into approx. 2 cm cubes
2 tbsp	olive oil
½ tsp	smoked paprika

Cheese mixture

400 g	Vacherin Fribourgeois, coarsely grated
200 g	medium-aged Appenzeller, coarsely grated
200 g	tangy Gruyère, coarsely grated
3	garlic cloves, sliced

Fondue

1 tbsp	Maizena cornflour
1 dl	apple juice
1 ½ dl	whisky (e.g. Wild Turkey Bourbon Whiskey)

How it's done

Bread

Spread the bread cubes on a baking tray lined with baking paper. Drizzle with oil, season, mix.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Cheese mixture

Mix the cheese and garlic in the fondue pot.

Fondue

Mix the cornflour into the apple juice, pour into the cheese along with the whiskey, stir constantly over a medium heat until the cheese has melted and the fondue is creamy. Place the fondue pot on the burner, serve with the bread cubes.

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