Mont-d’Or AOP Fondue

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for 4 persons

  • 1 clove of garlic, peeled and sliced into two
  • 800 g. Vacherin Mont-d’Or AOP without rind, as fully ripe as possible
  • 2 dl. white wine
  • 2 teaspoons of cornflour
  • 1 small glass of calvados
  • Ground pepper, grated nutmeg, paprika, cayenne pepper
  • 1 bouquet of chives


  1. Rub the fondue pot with the clove of garlic. Put the Vacherin Mont-d’Or AOP and the white wine in the fondue pot and leave to melt over a medium heat whilst stirring continuously. Dilute the cornflour with the calvados, add it to the fondue, cook briefly, season and serve immediately. At the table, sprinkle the fondue with the finely chopped chives, according to taste.

Cheese in this recipe