BLUE WINDOW | Food Travels in the Alps | Fondue Simplon


Less well known are the individualistic fondue of the mountain valleys. In their 2012 cookbook the farmer’s association of the Wallis canton offer a fondue made with local raclette and local wine.

  • 400 g Raclette full-fat cheese, grated
  • 400 g Gruyère mature cheese, grated
  • 20 g cornstarch
  • 20 ml Walliser white wine
  • 1 garlic clove, halved
  • White bread, cubed

Rub your caquelon (fondue saucepan) with the garlic, add wine and reduce. Turn the heat low, stir in the cheese and allow to melt gradually. Make a paste with the starch and a little wine. Add to the fondue and reduce. Serve with bread, keeping the fondue warm.