serves 4

  • 600–800 g bread (of the french "variety")
  • Cut into 2–3 cm cubes.
  • 3-4 cloves garlic
  • Peel, crush, rub caquelon with it


  • 0,3 l dry white wine,
  • 3 tsp corn (mais) flour,
  • 1/2 tsp nutmeg powder
  • Mix in the caquelon and bring to the boil on the cooker


  • 400 g Vacherin Fribourgeois
  • 400 g Le Gruyère (grated)
  • Add and melt over very low heat stirring continuously with a wooden spatula.


  • Pepper, 100 ml "Swiss Kirsch"
  • Add to taste.


  • Place the caquelon on the chafing dish as soon as the fondue has a creamy consistency and before it begins to cook.

Maintain the fondue at a steady temperature.

Spear a cube of bread onto a fork and dip into the fondue mixture.

Remember to stir the fondue well while eating (using your fork and bread) so that it won’t stick to the bottom of the pot.


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