Fondue recipes
⇐ 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 | |
| Fondue Savoyard | 44% Beaufort or Comte 44% Emmental 11% Vacherin |
dry wihite wine | Floyd on France - Keith Floyd | |
| Swiss Fondue | 50% Gruyere 50% Emmental |
65% dry white wine | The Good Housekeeping Step-by-step Cookbook | |
| Fondue Savoyarde | Beaufort and mature Beaufort | dry white wine | Larousse Gastronomique | |
| Fondue du Valais | Gruyere or combination Beaufort, Emmental and Comte | dry white wine, e.g. Fendant | Larousse Gastronomique | |
| Michel Roux’s Gruyère & Vacherin Fondue | 50% Gruyere 50% Vacherin |
40% dry white wine, ideally a Swiss Fendant du Valais (Wallis) | Extracted from Cheese by Michel Roux https://www.image.ie/living/michel-rouxs-gruyere-vacherin-fondue-106097 |