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.
Pascal Guenat, the director of the L’Etivaz cheese cooperative and the region’s one-man cheese police, inspects a finished wheel.
- 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