$34.25
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A traditional, old-world family recipe passed down through three generations.
Made using Gruyère and Emmentaler Swiss Alpine cheeses, named for the towns in the Swiss Alps where they originated: Gruyères and Emmental. The cheese is finely grated then blended together with traditional ingredients of white wine, kirsch (cherry brandy), garlic and spices. The firm yet elastic texture of the two cheeses makes for great melting. Their robust, nutty and buttery flavors go perfectly with baked Alpine-style white bread for dipping.
Ready in as little as 5 minutes.
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SIZES:
16 oz (Serves 2 to 3 people) - 3 ¼” L x 3 ¼” W x 3 ½" H
25 oz (NEW Family Size - Serves 3 to 4) - 3 ¼” L x 3 ¼” W x 5 ¾ " H
INGREDIENTS: Emmentaler Cheese, Gruyère Cheese, White Wine, Kirsch, Corn Starch, Garlic, Spices.
Contains milk. Made in a facility with flour and nuts. No peanuts. No gluten. No preservatives.
STORAGE: Refrigerate up to 30 days or freeze up to 3 months
NOT SURE WHICH FONDUE POT TO USE? Check out The Strategist, NY Magazine consultation with experts, including our own René Bollier, for the best fondue pots.
Made using whole wheels of Gruyère and Emmentaler Swiss Alpine cheeses, named for the towns in the Swiss Alps where they originated: Gruyères and Emmental. The imported cheese is finely grated then blended together with traditional ingredients of white wine, kirsch (cherry brandy), garlic and spices. The firm yet elastic texture of the two cheeses makes for great melting. Their robust, nutty and buttery flavors go perfectly with baked Alpine-style white bread for dipping.
Cheese fondue originated in Switzerland during the 18th century as a way to use leftover cheese and bread during cold winter months when fresh foods were in limited supply. The stale bread and aged cheese were hard to eat on their own, but the bread would soften when dipped in melted cheese. Eating bread and cheese together over one pot became a Swiss winter tradition known as fondue.
The word fondue comes from the French fondre, which means "to melt," and has been used in reference to many other types of fondue besides cheese, such as meat, chicken, seafood and even chocolate.
Cheese fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption, and was marketed with slogans such as “fondue creates a good mood.” In the United States, Swiss cheese fondue was promoted at the 1964 World's Fair and grew in popularity during the 1960s and 1970s as a fun and easy way to cook together with family and friends.
Our packaged blend of Swiss cheeses, wine, cherry brandy, garlic and spices has been perfected through generations as a beloved gourmet dish that is pre-made and ready to make and enjoy at home.
Storage - Refrigerate up to 30 days or freeze up to 3 months
If frozen, place the container in the refrigerator 48 hours prior to use (to allow the container time to defrost and prepare for serving).
Serving - Remove from container and place in an enamel-coated cast iron or ceramic pot over medium heat. Stir continuously until fondue comes to a boil. Serve promptly. Place pot on a heating element and continue to stir intermittently to avoid separation as you dip your choice of accompaniments using long-handled fondue forks.
Swiss tradition recommendations - Dip Alpine-style white bread that has been baked and cut into 1" cubes. Enjoy with white wine or kirsch to assist in the digestion of the cheese. Serve with a simple green salad + vinaigrette.
Check out The Strategist, NY Magazine consultation with exports, including our own René Bollier, for the best fondue pots you can use.
