Recipe from the world champion of fondue in Tartegnin

Half and half fondue (Gruyère and Vacherin Fribourgeois).

Ingredients for 4 persons :

  • 800 gr of our house mix (the maïzena is already in it)
  • 1 garlic clove, cut in half
  • 2.4 dl of white wine (0.6 dl per 200 g)
  • 1 small glass of kirsch on the table for dipping the bread
  • Pepper and / or nutmeg

Preparation time: 15 minutes

Rub the fondue pot with the garlic clove that you will or will not leave in the fondue.

Mix the cheese in the fondue pot, add the white wine and gently bring to a boil, stirring constantly, until the cheese is melted. Put the fire down. The fondue should not boil.

Keep the pot warm on the stove over low heat and toss well with each piece of bread. Watch the fire.

Serve kirsch (optional) on the table with pepper and / or nutmeg for your guests.

Enjoy your meal!


In the press: 

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