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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
  • 1 garlic clove
  • 1 olive oil
Fondue
  • 1 garlic clove
  • 200 tangy Gruyère
  • 200 medium-aged Gruyère
  • 200 mild Emmental
  • 200 Vacherin Fribourgeois
  • 1 kirsch
  • 4 Maizena cornflour
  • 4 white wine
  • nutmeg
  • pepper
View these products
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 medium 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.