Food and wine pairings

Cheese table

Perfect fondue

Perfect fondue

For 6 people

Preparation time

30 min

Cooking time

10 min

Classic wine pairing

Fondue, with all its rich creaminess calls for a refreshing high acid, fruity wine such as a classis Entre-Deux-Mers – a typical Sauvignon Blanc-Semillon-Muscadelle blend bringing crispness, texture and vibrant citrus, stone fruit flavors – a perfect foil for this delicious cheese fondue.

Original wine pairing

Refreshing dry white wine from the Graves de Vayres appellation, which have extra hints of spice and dried herbal notes


- 400 grams of Gruyere and 400 grams of Vacherin Fribourgeois
- rosemary
- toasted baguette
- a copper poellon
- 1 clove of garlic
- 30 cl of dry white wine
- a pinch of pepper


Rub the skillet with the clove of garlic that you can leave (or not, depending on your preference) in the fondue. Mix the diced Gruyère AOP and the white wine in the skillet, and bring to a boil while stirring constantly.

Reduce the heat, add the Vacherin Fribourgeois AOP and stir quickly until the cheese is melted. Turn the heat off. The finished fondue should never reach a boil. Add pepper and rosemary.

Roland Barthélemy

Roland Barthélemy is a master cheese expert. He served four presidents of France and won the world cheese award for his outstanding contribution to the world of cheese. President of La Guilde Internationale des Fromagers, he travels the world to increase global recognition of traditional cheesemaking and the diversity of cheese heritage.