Fondue with Tête de Moine AOP

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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


  1. 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.