Weight: 400
In the Alps, fondue is an art that locals take great pride in. There are essentially two types of fondue: the Savoyard and the Swiss fondue, distinguished by the quantity and cheese selection. The famous Swiss fondue, also known as Half-Half or Moitié-Moitié in French, combines two different cheeses in equal proportions—a beautiful blend of the subtle roasted flavours of Gruyère AOP and the powerful aroma of Vacherin Fribourgeois AOP.
Traditionally, this certified AOC Swiss fondue is made with water, which lends a light texture. For added richness and flavour, feel free to add some dry white wine. Start by rubbing your caquelon (fondue pot) with fresh garlic, then gradually add the cheese, stirring until it is completely melted. Use about 8 cl of water or wine per person.
If your fondue becomes clumpy or stringy during preparation, simply stir in a spoonful of warm water to restore smoothness. Enjoy the experience with bread, pickles, and cold cuts for a traditional touch.
Wine Pairing:
White dry wines (Pinot gris, Riesling, Jura wines)
Red wines (Beaujolais, Pinot noir)
SGD30.9/400g
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