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Swiss fondue (moitié moitié style)

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Swiss fondue (moitié moitié style)

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Tempo de preparo

30 min(s)


1 servings


  • Vacherin Fribourgeois cheese | 200 g
  • Gruyere Cheese | 200 g
  • Garlic Clove | 1 unit(s)
  • White wine (preferably of the Fendant type from Valais) | 1 unit(s)
  • Black pepper |  to taste
  • Baguette bread cut into cubes | 1 unit(s)
  • Charcuterie (can be slices of prociutto, bresaola, cup etc) |  to taste
  • Pickles in conversation |  to taste


  1. Each region has its fondue recipe. This is typical of Switzerland. Cut the garlic in half and rub it inside the fondue pot (called caquelon), both on the bottom and sides. Discard the garlic.
  2. Add the cheeses and place over medium heat.
  3. Add a little of the wine (about 50 ml) and mix until it melts.
  4. When the fondue starts to boil, take it off the heat and put it on the table, keeping the réchaud on the bottom so it doesn't lose temperature.
  5. If desired, add a pinch of black pepper at this point.
  6. Serve with a bowl with the pieces of bread and a plate of charcuterie, pickles and pickled chives and the rest of the wine to go with it for the full Swiss fondue experience!

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