So for 6 people you'd need 1lb 5 oz of vacherin and 1lb 5 oz of gruyere. The approximate amount of cheese is 200g per person, or about 7 oz. It won't be quite as creamy but it will still be delicious. If you can't find vacherin you can make a pure gruyere fondue.

This one, the moitié moitié, uses 50% gruyere cheese, and 50% vacherin fribourgois. You can use regular forks - it just won't be quite as comfortable to share the pot with a group of people.Ĭheese As I mentioned in the intro, there are many types of cheese fondue. It matters only for Bourginonne fondue, which requires you to let pieces of meat cook in hot broth or oil. They are also sometimes color coded, which is not important for cheese fondue. Fondue forks are longer than standard forks, which makes it easier to reach into the pot, and narrower, to fit small pieces of bread. If you don't have one it can be improvised: a few bricks, a sterno or even 6-8 tea candles and a metal grill from the stove-top or small barbecue will do the trick. For this you will need a 'rechaud' ('spirit stove' is the translation suggested by rabid_engineer - it's a metal stand which holds the pot over an adjustable flame). The cheese needs to be heated constantly even as you are eating it. Do not make fondue in any reactive pot, such as aluminum or any other metal, and never make it in any pot treated with a non-stick surface, such as teflon. The only drawback is that it might take the cheese a little longer to melt. Not only are they stronger but they distribute the heat more evenly. It can be made of clay but most fondue restaurants prefer enameled cast iron pots. The fondue pot is called a 'caquelon' (kah klon - but don't pronounce the 'n').

How do you make cheese fondue