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.