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Cheese fondue in a bread bowl
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 1219
  • Fat about 66g
  • Carbohydrates about 70g
  • Protein about 66g
This is needed
This is needed for 4 people
To prepare the bread
  • 1 bread, round (e.g. farmhouse bread; approx. 450 g)
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
Fondue
  • 1 garlic clove, halved
  • 200 g tangy Gruyère, coarsely grated
  • 200 g mild Emmental, coarsely grated
  • 200 g medium-aged Gruyère, coarsely grated
  • 200 g Vacherin Fribourgeois, coarsely grated
  • 4 dl white wine
  • 4 tsp cornflour
  • 1 tsp kirsch
  • a little pepper
  • a little nutmeg
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And that's how it's done
And that's how it's done
To prepare the bread
Slice a lid approx. 2 cm thick off the top of the loaf. Carefully remove the bread from the inside, cut into cubes. Mix the bread cubes with the oil and garlic, spread onto a baking tray lined with baking paper.
To bake
Bake the bread cubes for approx. 10 mins. in the centre of an oven preheated to 180°C. Place the bread bowl and lid in the oven and bake alongside the bread cubes for the final 5 mins.
Fondue
Rub the garlic around the fondue pot, place the cheese in the pan. Mix the wine with the cornflour and pour into the pot. Simmer the cheese over a low heat, stirring constantly until a creamy texture is achieved. Add the Kirsch, season. Pour the fondue into the bread bowl, dunk the croutons in the cheese.