In the Alps, Fondue is an art. We can find the Savoyard and the Swiss Fondue depending on the quantity and the cheese choosen for making it. The famous Swiss Fondue, also known as Half-Half or Moitié-Moitié in French, is a mix of 2 different cheeses in equal quantity. We suggest you a ready-to-go Fondue mix, made in Yverdon-Les-Bains. A beautiful mix of the subtle roasted flavours of Gruyère AOP and the powerful aroma of the Vacherin Fribourgeois AOP.
Traditionally, this certified AOC Swiss Fondue is made with water which gives it a lightness in the texture. But if you want to give it more texture and taste, do not hesitate to add some dry white wine. Rub your ‘Caquelon’, fondue pot, with fresh garlic, add the cheese and stir until the cheese is completely melt. Count 8cl of water/ wine per person. Enjoy the experience with bread, pickles, and cold cuts.
White dry wines (Pinot gris, Riesling, Jura wines)
Red wines (Beaujolais, Pinot noir)
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