It is salted and
aged until the rind is hard and the inside more runny than the
ripest Camembert, so it can be eaten with a spoon (like the
cooked Fondue) as well as spread on bread. The local name for it
is _Tome de Montagne_.
Here is a good assortment of Fondues:
Vacherin-Fribourg Fondue
2 tablespoons butter
1 clove garlic, crushed
2 cups shredded Vacherin cheese
2 tablespoons hot water
This authentic quickie is started by cooking the garlic in butter
until the butter is melted. Then remove garlic and reduce heat.
Add the soft cheese and stir with silver fork until smooth and
velvety. Add the water in little splashes, stirring constantly in
one direction. Dunk! (In this melted Swiss a little water takes
the place of a lot of wine.)
La Fondue Comtois
This regional specialty of Franche-Comte is made with white wine.
Sauterne, Chablis, Riesling or any Rhenish type will serve
splendidly. Also use butter, grated Gruyere, beaten eggs and that
touch of garlic.
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