Ingredients & nutritional values
Cheese 53% (Kaltbach Le Gruyère AOP 19%, Kaltbach Emmentaler AOP 10%), white wine, water, starch, Kirsch brandy, salt, emulsifying salt (E339), stabiliser (locust bean gum), spices.
Pasteurized, contains alcohol.
Energy 1000 kJ (241 kcal)
of which saturates 10.0g
of which sugars 0.6g
Kaltbach cheese fondue
Net quantity 450g
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.
Other alpine-inspired recipes:
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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