Fondue moitié-moitié with different hams

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18 min.
Cook/bake time 18 min.


Serves 4 to 6

  • 300 g Gruyère AOP
  • 1 + 1 tsp corn starch
  • 300 g Vacherin Fribourgeois AOP
  • 1 halved garlic clove
  • 500 ml dry white wine
  • 1 pinch nutmeg
  • 2 cl Kirsch
  • 1 dash lemon juice
  • 800 g cubed stale bread (baguette, bread with walnuts, sunflower or sesame seeds, etc.)
  • 200 g various dried smoked meats (Bündnerfleisch, venison ham, beef ham, Parma ham, bacon, etc.)
  • Small pickles and small onions
  • Salt and pepper


  1. Grate cheese. Mix Gruyère AOP in a bowl with 1 tsp corn starch, then with the Vacherin Fribourgeois AOP and remaining corn starch in another bowl.
  2. Rub caquelon (fondue pot) with the garlic clove, then pour in white wine and heat. When liquid reaches boiling point, reduce heat and add Gruyère AOP, stirring in figure-eights with a wooden spoon. Once the Gruyère AOP has melted, add Vacherin Fribourgeois AOP and again stir in figure-eights until all the cheese has melted. Season with salt and pepper and add nutmeg. Finally, add cherry schnapps and lemon juice.
  3. Put bread cubes in a basket and arrange ham plus pearl onions and small pickles on plates. Light burner and place fondue on the rechaud (warmer). The flame should be low, as the fondue should not boil again. Using fondue forks, dip bread cubes into fondue.