This fondue preparation of semi-hard and hard Swiss cheeses, made from thermised and raw milk and ripened for different durations, comes from the Canton of Fribourg. What makes it special? It contains morel mushrooms (1.4%). The long ripening times of some cheeses give it character but, by mixing them with less mature cheeses, the preparation retains an excellent melting capacity and unrivalled unctuousness. On the palate, the flavour of the morels is highlighted by the slight acidity and the hazelnut notes of the cheese. This exclusive recipe was designed and selected for its organoleptic qualities by an expert tasting committee. It is equally delicious with bread or jacket potatoes. An exceptional fondue in a sachet for 2 people.