Fondue recipes: Difference between revisions
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Created page with " ⇐ Cheese, preserves and fermented & pickled products 400px|left <br clear=all> {| class="wikitable" |+ Fondu recipes |- ! Name !! Cheeses !! Wine !! Source |- | Fondue Savoyarde || 100% || 50% dry white wine || ''French Regional Cooking'' - Anne Willan |- | Fondue Suisse || 50% Gruyere<br>25% Bagnes<br>25%Vacherin fribourgeois || 35% very dry white wine || ''Classic Chee..." |
m Ch moved page Cheese Fondu recipes to Cheese Fondue recipes without leaving a redirect |
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Revision as of 16:39, 16 January 2025
⇐ Cheese, preserves and fermented & pickled products
| Name | Cheeses | Wine | Source |
|---|---|---|---|
| Fondue Savoyarde | 100% | 50% dry white wine | French Regional Cooking - Anne Willan |
| Fondue Suisse | 50% Gruyere 25% Bagnes 25%Vacherin fribourgeois |
35% very dry white wine | Classic Cheese Cookery - Peter Graham |
| Fondue | blend of Gruyere or Emmental with raclette or Appenzell | white wine | The Penguin Companion to Food - Alan Davidson |