You might think it’s slightly cheating to use a Fondue Mix but when you’ve tasted this authentic recipe and know that it’s made with only freshly grated, matured Gruyère AOC and Emmentaler, you’ll wonder why you didnt use it before.
This superb fondue mix is an insider tip among cheese connoisseurs. It has a highly sophisticated taste and is particularly creamy due to the fact that long matured cheese melts more easily.
£11.95 (approx. 400g)
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This Fondue mix contains no corn starch, spices or similar ingredients have been added and naturally no rinds are used in this high-quality fondue. Ingredients: cave-ripened hard and semi-hard cheese from Switzerland made with UNPASTEURISED and pasteurised milk.
Consistency: Very creamy
Weight: 400g
Ingredients: Cheese 52%, White Wine, Water, Potato Starch, Kirsch Brandy, Salt, Emulsifying Salt (E339), Spices and Stabiliser (Locust Bean Gum), Pasteurised, contains Alcohol, Lactose content less than 0,01g/100g
Fat: 45% fat in dry matter
Nutritional value per 100g: Energy value 1628 kJ / 392 kcal Protein 26.2g Carbohydrate 1g Fat 31.5g Saturated 18.54g Salt 1.59g
You can use the fondue mix in this traditional Fondue Recipe which uses garlic, white wine and lemon juice. For ideas on pairing wines, take a look at our Alpine cheese and wine pairing guide. Fiona Beckett suggests Swiss Chasselas, or Chignin, or Roussette from Savoie. Crisp dry whites such as Muscadet, Chablis, dry Alsace or Austrian Reisling, or a young Grüner Veltliner. For a red wine she suggests a fresh, light-bodied one like a young red Burgundy, Gamay or Dole.
You don’t need a huge raclette machine to enjoy raclette cheese at home, we’ve got LIFe Partyclette® Raclettes which allows your raclette cheese to sit in the middle of the party table. Or you can buy raclette slices and lay them over your dish then place under the grill. Here’s a recipe.
This tartiflette with Reblochon de Savoie is ideal with a crisp dry wine from Savoie or Switzerland, the same sort of wine you would drink with a fondue.
Have you own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
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Teresa –
Teresa
That sounds rellay great, I will have to tell Christy that we need to try that one next time we decide to do another type of cheese fondue. The great thing about this stuff is that you can rellay try anything that you think will taste good, it’s fun to experiment with new flavors.