How to make cheese fondue
200 g of grated cheese = 1 dl white wine per person (full meal)
150 g of grated cheese = 0.75 dl white wine per person (as main course)
Recipe for a full meal for 4 people
800 g grated cheese mix
4 dl of dry white wine
1 – 2 cloves of garlic
2 tbsp of lemon juice
2 tbsp of kirsch (optional)
2 tbsp of potato starch or corn starch
French bread and a variety of vegetables, such as carrot batons, trimmed radishes,
radicchio, chicory sliced in thin wedges.
1. Rub a fondue pot with a clove of garlic. For extra flavour, add an extra clove of finely
minced / pressed garlic.
2. Bring the wine to a boil and add the lemon juice
3. Now slowly add the cheese mix to the simmering wine. Keep on stirring! Give the
grated cheese a chance to melt into the wine and to gradually form a thick sauce. Do
not heat too high or too long or the alcohol will evaporate, forming a lumpy mass
4. Whisk together the kirsch and the potato starch. Continue stirring while you add this
to the fondue. Place the sauce on the table burner. Enjoy!
Fondue with Salers – a speciality from the Auvergne region
Fondue with only Beaufort or Fontina d’Aosta
Fondue of Vacherin Mont d’Or from the Jura
Our mixture contains 4 cheeses: Beaufort, Tynjetaler, Apenzeller and Tilsitter