Fondue Création from Master Cheesemaker
Blend of Gruyère AOP with unpasteurised milk, thermised Vacherin Fribourgeois AOP and pasteurised full-fat Fribourg cheese. “Half-and-half” style recipe, typical of the canton of Fribourg.
Pour the white wine or water ( 0.7 dl per 200 g ) into the fondue pot, warm gently, pour in the packet of grated cheese, stir and heat fairly slowly until simmering ( 73°C ). Place on the hotplate over a low flame. Enjoy!
Creamy — Mild — Delicate
CHF 7.20 – CHF 80.00