Fred’s (secret) recipe

The preparation of a creamy fondue in seven quick and easy steps.

ORDER A FONDUE

Ingrédients pour :

1 personnes

2oog of Fred’s Fondue mix
0.5 clove of garlic
0.7 dl dry white wine (Chasselas/Fendant)
0.5 pinch of cayenne pepper
0.5 teaspoon of kirsch

  1. Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
  2. Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
  3. Pour the white wine into the fondue pot.
  4. Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
  5. Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
  6. Before serving, add kirsch and a little cayenne pepper.
  7. Keep the fondue pot on the stove over a low heat when serving.

4oog of Fred’s Fondue mix
1 clove of garlic
1.3 dl dry white wine (Chasselas/Fendant)
1 pinch of cayenne pepper
1 teaspoon of kirsch

  1. Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
  2. Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
  3. Pour the white wine into the fondue pot.
  4. Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
  5. Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
  6. Before serving, add kirsch and a little cayenne pepper.
  7. Keep the fondue pot on the stove over a low heat when serving.

6oog of Fred’s Fondue mix
1.5 clove of garlic
1.9 dl dry white wine (Chasselas/Fendant)
1.5 pinch of cayenne pepper
1 teaspoon of kirsch

  1. Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
  2. Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
  3. Pour the white wine into the fondue pot.
  4. Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
  5. Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
  6. Before serving, add kirsch and a little cayenne pepper.
  7. Keep the fondue pot on the stove over a low heat when serving.

8oog of Fred’s Fondue mix
2 cloves of garlic
2.5 dl dry white wine (Chasselas/Fendant)
2 pinches of cayenne pepper
1.5 teaspoon of kirsch

  1. Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
  2. Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
  3. Pour the white wine into the fondue pot.
  4. Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
  5. Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
  6. Before serving, add kirsch and a little cayenne pepper.
  7. Keep the fondue pot on the stove over a low heat when serving.
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Fred aims for excellence

prizes and awards

  • Silver diploma at the Mondial de Fondue

    2023

  • Gold diploma at the Mondial de Fondue

    2019

  • Gold diploma at the Mondial de Fondue

    2017

La fondue de Fred is quite simply the smoothest fondue I have ever tasted.

— Philippe Chevrier, président du jury