FRIJE

Instructions

• 1.   Start by cutting the bread into pieces to let it harden.
• 2.   Cut the cheese into slices, REMOVING THE RIND.
• 3.   Set aside the reblochon cheese separately (it will be added at the end to bind all the cheeses).
• 4.   Dissolve a tablespoon of cornstarch in a small glass of kirsch.
• 5.   Rub the caquelon (fondue pot) with the garlic clove until the garlic is worn out.
• 6.   Heat the white wine (medium heat), when it starts to bubble, reduce the heat and gradually add the cheese slices while stirring with a wooden spoon in a figure-eight motion.
• 7.   When all the cheese is melted, add the reblochon cheese, kirsch, and cornstarch mixture.
• 8.   Light the burner and place the fondue pot on top, stirring occasionally with the wooden spoon. It's ready to be enjoyed.