Romande Fondue
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Cooking tools:
- Fondue pot
- Wooden spoon
- Cutting board
- Chef's knife
- Fondue burner
- Stove
- Saucepan
- Measuring cup
- Grater
Ingredients
- 400 g of Gruyère AOP Moléson 22 months
- 200 g of Emmental AOP Xavier David
- 200 g of Vacherin Fribourgeois AOP Moléson
- 30 cl of dry white wine
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