Our cheese was Alpina from Bulle, a small municipality in the district of Gruyère. We rubbed garlic around the inside of the pot, added the cheese and a generous dollop of wine, and waited for it to melt into gooey sumptuous cheesy goodness. Our meal was accompanied by a delicious local wine from Fechy and freshly baked bread.
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The ingredients |
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Add the cheese |
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Give it a good stir |
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Ready to go! |
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Fondue forks :) |
Enjoying our first fondue |
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Empty plates and very full tummies |
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