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Fondue with Tête de Moine AOP

Fondue with Tête de Moine AOP


for 4 persons
1 clove of garlic, peeled and sliced into two
1 teaspoon of lemon juice
500 g. Gruyère AOP, grated
300 g. Tête de Moine AOP, roughly grated
4 teaspoons of cornflour
3½ dl. white wine
1 small glass of kirsch
Ground pepper, grated Nutmeg


Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP, the Tête de Moine AOP and the cornflour, add the white wine and lemon juice and bring to the boil whilst stirring continuously, until the cheese melts. Add the kirsch, season with the pepper and nutmeg and serve immediately.

Cheese in this recipe

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