Cheese fondue pot ceramic or cast iron?

Choosing the right material for your cheese fondue pot is essential for even melting and avoiding burning. Ceramic and cast iron are popular options, but which one is right for you? Read on to learn about the properties of each and factors to consider before making your choice.

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  • 1 clove of garlic, peeled and sliced into two
  • 400 g. Gruyère cheese, grated
  • 400 g. Vacherin Fribourgeois cheese cut into thin slices
  • 3½ dl white wine
  • 4 teaspoons of cornflour (maizena)
  • 1 teaspoon of lemon juice
  • 1 small glass of kirsch liquor
  • 1 pinch of cayenne pepper

Fondue Moitié-Moitié

Discover the history and social significance of fondue, a traditional dish originating from French-speaking Switzerland, Savoy, and Piedmont. High-quality cheese is…

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