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Fondue moitié-moitié

For 4 persons

Ingredients :
• 400 g. Gruyère AOP
• 400 g. Vacherin Fribourgeois AOP
• 1 clove of garlic
• 3dl white wine
• 15 g. starch
• kirsch
• pepper

Preparation :
Grate the Gruyère and cut the Vacherin Fribourgeois, add the starch. In the pot, heat the white wine with the garlic, add all the cheese and melt until boiling. Add kirsch and pepper as you like.

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