Fondue recipes: Difference between revisions
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| Fondue du Valais || Gruyere or combination Beaufort, Emmental and Comte || dry white wine, e.g. Fendant || Larousse Gastronomique | | Fondue du Valais || Gruyere or combination Beaufort, Emmental and Comte || dry white wine, e.g. Fendant || Larousse Gastronomique | ||
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| Michel Roux’s Gruyère & Vacherin Fondue || 50% Gruyere<br>50% Vacherin || 40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) || [https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 Extracted from Cheese by Michel Roux <small>https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097</small>] | |||
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