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Cheesy delight: Reblochon Fondue


For 6 people:

  • 3 whole Reblochon cheeses (1/2 per person or more if appetites are large)
  • 1.5 kg of potatoes (bf 15)
  • Assorted meats (smoked and dried duck breast, Savoie ham, assorted sausages, viande des Grisons, pancetta, ham on the bone…)
  • 1 braid of shallots
  • 1 fresh egg per person
  • Butter
  • Oil
  • Salt
  • Pepper
  • Pickles


  1. Peel and chop the shallots. Heat a knob of butter with a good spoonful of oil. Very lightly brown the shallots. Set aside until ready to use.
  2. Wash and peel the potatoes. Dry them well in a cloth. Season with salt and pepper. In a frying pan, melt a good piece of butter with a little oil. Brown the potatoes until golden brown and set aside until ready to use.
  3. Arrange the charcuterie harmoniously on the serving dish.

Finally, bring all the ingredients to the table: charcuterie, eggs, fried potatoes, shallots, Reblochon and pickles. Use a raclette grill, with each person serving themselves by putting their choice of ingredients in their dish, topping with slices of Reblochon, and melting everything together.