Cheese Fondue "Half-and-half" is a Swiss national dish renowned throughout the world. The reason for its popularity is not only due to the ambiance which is created, but also because it tastes so good. To nibble during the meal, organize some appetizers such as gherkins, pickled onions or olives.
Rub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère AOP, potato starch, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois AOC, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady.