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Fondue
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 877
  • Fat about 64g
  • Carbohydrates about 15g
  • Protein about 15g
This is needed
This is needed for 4 people
Vegetables
  • 800 g mixed vegetables ( e.g. radish, broccoli, Romanesco, rainbow carrots)
  • 1 tbsp salt
  • 3 litres water
Fondue
  • 1 garlic clove
  • 400 g tangy Gruyère
  • 3 dl non-alcoholic champagne (e.g. Jamasecco)
  • 400 g Vacherin Fribourgeois
  • 1 tbsp cornflour
  • 1 pinch salt
  • a little pepper
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And that's how it's done
And that's how it's done
Vegetables
Chop the vegetables into bite-sized pieces, bring the water to the boil, add the salt. Cook the vegetables, up to and including the radishes, until almost soft, drain well. Serve with the fondue.
Fondue
Cut the garlic in half, rub it around the pot. Grate the cheese directly into the fondue pot. Mix the Jamasecco with the cornflour and pour it into the pot. Bring to the boil on a low heat, stirring constantly.