Making fondue has never been easier! This ready-made cheese fondue base from the Val d'Aosta region of Italy helps your fondue stay silky smooth, no matter what cheese you add.

One jar of fondue is enough for four, and even for a larger group if you decide to continue the fondue with extra cheese and wine.

Recipe:

Peel the garlic clove and rub it inside the pot. Open the fondue jar and pour the contents into the pot. Heat slowly over low heat, stirring gently but evenly. Add milk or white wine (or both) until you have reached the desired consistency. If adding cheese, add it in small batches, grated, slowly stirring.

We recommend adding Vacherin Fribourgeoise and Etivaz, or Fontina and Chällerhocker, half and half, for a total of about 150g of cheese per person. For white wine, Chardonnay or Savagnin from the Jura region are particularly suitable.