Maturation: at least 90 days
Cheese Type: Cooked, Pressed cheese with a washed rind
In the Alps, Fondue is an art. We can find the Savoyard and the Swiss Fondue depending on quantity and cheeses used in its preparation. This SavoyardFondue is a mix of 3 different kinds of cheese: some fruity Beaufort, hazelnutty Abondance and tasty and intense Cousin cheese similar to Appenzeller but made in Haute Savoie near Annecy, which will add the creaminess you are looking for. The premium shredded Fondue has to be melted over low heat in a pot and served immediately with bread or baked potatoes, ‘cornichon’ gherkins and cold cuts.
White dry wines (Pinot gris, Riesling, Jura wines)
Red wines (Beaujolais, Pinot noir)
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