it all starts at the top of the swiss mountains
Fred’s fondue was born in the heart of the Gruyère region.
Fred has unearthed authentic nuggets to offer you the crème de la crème.
A UNIQUE BLEND
Whether from the alpine pastures or the plains, each cheese contributes to the unique taste of Fred’s fondue.
An emblematic cheese of our country, the first traces of which date back to 1115 according to the records of the Abbey of Rougemont, Gruyère is designed for long maturing periods, during which the flavours develop slowly but intensely.
Representing only a small part of the production, we have selected a top-of-the-range alpine Gruyère made in the purest tradition and according to very strict specifications. The particularly rich pastures of the Val d’Intyamon give the milk a very aromatic taste. The milk is still heated over a wood fire, preserving its fine bouquet of the high pastures. The long months of maturing give this cheese very characteristic notes of hazelnut with beautiful mineral nuances. A real delicacy hidden in Fred’s fondue.
This cheese from the mountain pastures goes perfectly with its cousin, the Gruyère from the plains, made in the heart of Gruyère. All the know-how of the region can be found in this cheese with complex flavours. Aromatic, powerful and well-balanced, this cheese conquered Fred’s taste buds. Remarkably persistent, neither too salty nor too sweet, it offers an authentic explosion of flavours to the fondue.
A true conductor of the fondue, the Vacherin Fribourgeois and its incomparable paste is the secret of a creamy fondue. Starting with the alpine vacherin produced in summer on the generous slopes of the Val de Charmey. This rare product, to be raised at night, is more and more often eaten by hand. As generous as the nature that gave birth to it, it sublimates the fondue by its melting and its sweetness.
While the dairy vacherin, produced throughout the year, adds richer and fuller notes. Matured in old tuff stone cellars, this vacherin, made in the old way according to a recipe dating from the 19th century, is one of the finest Swiss cheeses. Gourmets do not hesitate to travel halfway across Switzerland to find it. Its wrinkled surface reveals an unparalleled smoothness. Its spicy character and yoghurt-like acidity are revealed in Fred’s fondue.
a unique
gastronomic experience

a terroir,
a vision
Having grown up with fondue as a child, Fred’s passion for fondue grew at the service of taste and authenticity.
DISCOVER HIS (SECRET) RECIPEDressed in shorts, Fred walked through the Alps following his parents. Beyond the electric wire, he observed the cows grazing in a dreamy setting. At that precise moment, he was not aware that these same cows were making an exceptional elixir, a white gold from a rare and fragrant flora. Nor did he know that raw milk preserves all the aromas of the Wild Narcissus, the Yellow Gentian, the Martagon Lily and the Mountain Centaury.
Over the years, his love for cheese and especially fondue has turned into a real passion. Fred’s fondue did not come about in a flash. It took time to find the rare pearls. A perfectionist at heart, Fred makes a big deal of it. Like a druid looking for his magic formula, he has tested hundreds of cheeses over many years, varying their maturation times and proportions. So many parameters by which Fred has arrived at the crème de la crème of swiss fondue.
Fred always comes to the same conclusion: the simple dish of fondue is transcended by exceptional cheeses.
place an order
a fondue moitié-moitié available for everyone (400g, 600g or 800g)
Fred aims for excellence
prizes and awards
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Silver diploma at the Mondial de Fondue
2023
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Gold diploma at the Mondial de Fondue
2019
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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
