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Cheeses
Our selection
Our bestsellers
Our novelties
Festive cheeses
Cheeses with truffle
Rare cheeses
Discover also
Organic cheeses
Butter and cream
Yogurts and desserts
Accompaniments for cheese
Our collections
Creation Argental
Jurassic
Picandine – Fromager en Périgord
Barbichette range
Cremoso range
Comtés Marcel Petite
Xavier David Affineur d’Exception
La Réserve des Crémiers
Tradition Émotion
Affinage d’Excellence
Cheese types
Hard cheeses and pressed cheeses
Soft cheeses
Fresh cheeses
Blue cheeses
Milk types
Cow’s milk cheeses
Goat’s milk cheeses
Ewe’s milk cheeses
Buffalo’s milk cheese
A world of cheeses
French cheeses
Italian cheeses
Swiss cheeses
Spanish cheeses
English cheeses
Fine food selection
About us
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Vaudoise fondue
Festive recipe, Fondue, Main dish
Vaudoise fondue
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4 Foodlovers
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Ingredients
250 g of Gruyère AOP Moléson 9 months
250 g of Gruyère AOP Moléson 12 months
250 g of Gruyère AOP Moléson 20 months
25 cl of dry white wine
Preparation steps
Cut the cheese into thin strips and remove the rind.
Pour the wine into the fondue pot and heat.
Quickly add the cheese and stir to mix with the wine.
Continue stirring the mixture with a wooden spoon in a figure 8 pattern until the cheese is melted and the fondue is smooth.
Light the warmer for the fondue on the table. Place the fondue pot on top while stirring the cheese.
You’re all set! Enjoy your cheesy fondue!
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