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“Moitié-moitié” fondue recipe

Welcome your guests, rub the fondue dish with a clove of garlic. Mix Gruyère AOP, Vacherin fribourgeois AOP, a teaspoonful of potato flour and white wine. Allow to melt slowly, while stirring. Share a laugh with your guests and continue to stir until the mixture is creamy. Enjoy your guests’ delight, while adding a little kirsch and pepper, to taste. It’s ready!

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