Main dishes
The chef's fondue
4 servings
Preparation time
10 min
Cooking time
30 min
True cheese lovers will appreciate the complex depth of flavour in this authentic do-it-yourself Swiss fondue savoyarde. Built on a base of nutty Emmenthal and earthy Gruyère, it gets a deliciously pungent cheesiness from just a touch of Vacherin Fribourgeois.
  • 1 garlic clove, cut in half
  • 300 g (⅔ lb) Agropur Import Collection or Le Superbe Emmental, grated
  • 300 g (⅔ lb) Le Superbe Gruyère, grated
  • 225 g (½ lb) Le Superbe Vacherin Fribourgeois, grated or cut into cubes
  • 375 ml (1½ tasse) white wine
  • 10 ml (2 tsp) cornstarch
  • 30 ml (2 tbsp) kirsch
  • Ground black pepper, to taste
  • Ground nutmeg, to taste