Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
Classic Cheese Fondue by Chef Julien (450 gram per pack)
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Classic Cheese Fondue by Chef Julien (450 gram per pack)

Regular price
$44.00
Sale price
$44.00
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A French version cheese fondue made with shredded Swiss Emmental and Swiss Gruyere (45% fat), added Chardonnay white wine, a touch of maize flour, nutmeg and garlic. Pre-mixed cheese, and pre-cooked in sous-vide method, and can be kept in chilled temperature up to 6 months, ready to reheat straight from the pouch. 

Additional Items to pair along with the Fondue:

Charcuterie set: Prosciutto 50gram, Rosette Saucissons 50 gram, French Jambon Blanc (Ham) 50 gram, Pickles 10 gram, Boiled Potatoes 200 gram and Croutons Bread 120 gram at $28 additional or together with Fondue (450 gram)

Wine Pairing: Full bodied white is recommended: such as Chardonnay or Rich aroma Sauvignon Blanc is ideal.

Strength: Medium

Packaging: Deliver chilled in vacuum plastic pouch

Weight: 450 grams of cheese mixture 

Serving: 2 to 3 persons

Shelf-Life: 6 month upon production (fondue only), rest of the condiments (cold cut, bread croutons and boiled potatoes are to be consumed immediately. These condiments can be kept up to 3 days in chilled temperature of 3C to 5C.

Ingredients: Cow milk Gruyère cheese (Switzerland), Emmental cheese (France), white wine, garlic, corn starch, nutmeg

Reheating Method

  1. Open the pouch, place the cheese mixture into saucepan or fondue pot
  2. Add 1/2 glass of white wine, if you have to enhance the flavor
  3. Progress from moderate to high heat, stir vigorously till the cheese mixture homogenize and cheese oil fully blend. (is normal to see oil surface)
  4. Lower the heat and bring to your table to enjoy with chunky bread cubes (best stale bread), pickles and dried meat and boiled potato
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    *Photos are for illustration only. Garnishes, decoration, tableware are not included