Adapted from Chef Willie Prutsch of
Café du Grütli
The chef uses a combination of Vacherin Fribourgeois and slightly aged
Gruyere. You could use whatever is available. Avoid a dry, well-aged cheese as they tend to be rather salty. Use cheeses that are less than one year old. There’s some notes at the end of the recipe.
The bread we dipped was dense white bread with a nice crust. Whatever you use, it should be thick-cut and on the drier side but not crispy. When the fondue is finished, the hardened cheese at the bottom of the pot, called la religieuse is considered the reward for finishing it—it’s considered the reward for getting through it!