Collection: Fondue

We recommended ordering  approx. 200 g of cheese per person to make fondue. We are selling ~150 g wedges.

Choose your recipe online, select a combination of cheeses, follow your recipe, and serve hot with a selection of meats, veggies, breads and pickles.

The recipe we have used serves 4: 225g Gruyere, 225g Emmentaller, 100g Five brothers, 1 garlic clove, 1 cup dry white wine, 1 tablespoon lemon juice, 4 tsps cornstarch, 1 tbsp kirsch, 1 pinch of nugmeg and pepper each. 

Rub the inside of your saucepan with smashed garlic clove. Add wine and lemon juice, bring to a simmer. In a medium bowl toss grated cheese with corn starch. Add a handful of cheese at a time to the pot stirring consistently, allowing each handful to melt completely before adding more. The fondue can bubble, but do not let it boil. stir in Kirsch, nutmeg and pepper. If you have a fondue pot, transfer. If you do not, serve in hot sauce pan on a trivet right on the table.