Fondue Vacherin Fribourgeois AOP

Velvety RichAromatic


With a Pur Vacherin, time stops. No hurry. It is eaten warm and its consistency is wonderfully thick and creamy! The real Pur Vacherin Fondue is prepared with water. Cook slowly and let it meltting. The required temperature is a maximum of 50°.

  1. Rub the Fondue pot with a garlic
  2. Fill 1.2dl water or white wine (for 400g cheese) into the fondue pot and turn on the lowest heat
  3. Add the cheese mixture from the bag, stir well and warm up at a very low heat (max. 50°C)
  4. Place it on the hotplate over the lowest flame or over a candle. Nice to know: Do not let it boil to keep the perfect texture. 
  5. Enjoy! ;-)
  Recommendation of the Cheesemaker: Temperature for melting the cheese and tasting the Pur Vacherin fondue is max. 50 °C. Never let it boil. Place on the hotpplate at minimum heat, or even on a candle. Serve with bread or small potatoes.
Mix of different Vacherin Fribourgeois AOP (semi-hard cheese, full-fat with thermised milk), corn starch. Lactose free.

CHF 14.90CHF 21.90

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