Moite-Moite, Half-Half

Coarsely grate the Gruyère and grate the Vacherin.

Heat the wine and the juice of one lemon in the caquelon. Gradually mix in the Gruyère, squeezing and adding the garlic cloves. Bring the cheese to a boil and thicken with the maizena (cornstarch) mixed in a little wine.

When the fondue is smooth and creamy, add the Vacherin together with the kirsch over a low heat. It should only be allowed to melt, do not make more.

It tastes best with crumbs from crusty rye rolls!

Note

Even at the table, do not make the fondue more, just keep it hot!

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