Adapted from a Swiss cheesemaker’s recipe, this rich, milky fondue combines L’Etivaz—a fruity, floral, raw cow’s milk cheese—with heavy cream. Chunks of soft white bread are stirred right in, so it’s best eaten with spoons, rather than traditional fondue forks. L’Etivaz can be sourced from specialty cheese shops. If you can’t find L’Etivaz, substitute Gruyère instead.
- 2 cups heavy cream
- 7 oz. L’Etivaz cheese, grated
- 7 cups pan de mie, or another sturdy white bread, cut into 1-inch cubes
- In a medium saucepan over low heat, add the cream and cheese. Cook, stirring frequently, until the cheese is fully melted, 5–7 minutes. Gently stir in the bread. Serve immediately.