Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams

 18,20

Ultimate indulgence during the cold winter season with our ready-made cheese fondue mix for approximately 3 people.

100% HAY MILK ensures unparalleled enjoyment in your Cheese Fondue. 500 grams, crafted with our precious Alpine cheese varieties.

Base price: € 38,86/kg

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

…. or better yet: Liquid gold made from our cheese varieties.

Experience the unparalleled enjoyment of our Premium Cheese Fondue – a ready-made fondue mix crafted from our best cheeses made with 100% hay milk.

Lovingly and passionately developed, this cheese fondue promises a flavor experience that will delight you and your guests. The long development time was worth it: you will taste the difference and feel the quality that only pure natural ingredients and traditional craftsmanship can provide.

Due to popular demand, we set to work and developed a wonderful cheese fonduefree from flavor enhancers and free from modified starch.

Top Cheese Quality for True Enjoyment

Our premium cheese fondue is the result of carefully selected hay milk cheeses, blended into a perfectly balanced mix.

The cheeses come from cows fed exclusively on high-quality hay (Hay Milk Regulation), which is directly reflected in the taste. This pure milk forms the basis for our unique fondue mix.

Completely free of flavor enhancers, modified starch or chemical additives – only the pure, authentic taste of nature.

Our cheese fondue contains a 66% mix of hay milk cheese in the fondue preparation – consisting of the lactose-free cheeses: mountain cheese, semi-hard cheese, and Emmental cheese.

The cheese content in our fondue mix is at least 66%, made up of three particularly aromatic cheeses: flavorful mountain cheese, delicate semi-hard cheese, and characterful Emmental cheese.

This combination ensures a creamy, full-bodied fondue that melts in your mouth and brings a smile to every cheese lover’s face.

Rawmilk listing cheese
Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams

Cheese Fondue and the PURE Taste of the Alps

Our cheese mix embodies the taste of the untouched nature of our Alps. With every bite, you and your guests are transported to the world of mountain meadows, where cows graze peacefully.

This fondue is more than just a meal – it is a journey back to origins, to a natural, unadulterated taste that has become a rare treasure in today’s world.

After receiving numerous requests, we worked intensively on developing this unique fondue mix. And the result speaks for itself.

The wait was worth it: you will taste it! Enjoy the special moment when the fondue is placed on the table, and the aromatic scent of melted cheese fills the room.

Cheese Fondue Easy to Prepare – Versatile to Enjoy

Our premium cheese fondue is already pre-prepared and can be easily brought to the table in just a few steps. Perfect for cozy evenings with friends and family, where enjoyment and relaxation take center stage.

With the right accessories, a crusty baguette, and fresh sides like fruit and vegetables, you can create an unforgettable meal that delights all the senses.

And if you want to unleash your creativity, you can refine our cheese fondue to suit your taste. How about a splash of Kirsch, a pinch of pepper, or some freshly grated nutmeg?

This way, you can make the fondue milder or stronger – just the way you like it. Let your imagination run wild and turn the fondue into a personalized delight.

A Delight That Brings People Together

Cheese fondue is more than just a dish – it’s an experience that brings people together.

The shared dipping into the creamy cheese, laughter, and conversations make the enjoyment perfect. Whether at a festive occasion, a cozy evening, or simply as a special treat in everyday life: With our premium cheese fondue, you create unforgettable moments full of warmth and enjoyment.

Treat yourself and your guests to this pure, natural indulgence – a cheese fondue that combines top quality, excellent flavor, and the magic of the Alps. A feast for the palate that you won’t soon forget!

Fondue TIP: Add a splash of Kirsch, pepper, and nutmeg to give your fondue a personal touch – milder or spicier depending on taste.

Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams
Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams
kaesefonue amazon
Cheese Fondue Set on Amazon

GUIDE | QUICK + DELICIOUS CHEESE FONDUE

STEP 1
The quickest way is to buy our ready-made cheese fondue.

STEP 2
Simple and quick cheese fondue preparation with the following recipe:

Rub the fondue pan with a clove of garlic, heat the cheese fondue mix with a splash of lemon juice on the stove, stirring constantly over medium heat, until it melts or comes to a boil. In no time, the cheese fondue will be creamy and ready.

Additional accessories for the perfect cheese fondue:

  • Cheese fondue pot or cheese fondue set
  • Cheese fondue sides as needed
  • Optional: cheese fondue sauces

With a splash of Kirsch, pepper, and nutmeg, you can give your fondue a personal touch – milder or spicier depending on preference. Stir for another two minutes – and your cheese fondue from the Alps is ready.

We wish you bon appétit and a pleasant evening with your guests or loved ones.

OUR ALPENSEPP® APPROACH:
Best cheese varieties and a special recipe for your cheese fondue enjoyment

The Current Cheesemaster’s Recommendation!

  • Our cheese fondue can be easily frozen, lasts very long, and ensures you always have something good on hand.
  • Never buy tempting, cheap cheese fondues. Good cheese quality is expensive – how can a fondue then be cheap?
  • Always read the ingredients in ready-made cheese fondues. If it only contains 35-40% cheese, what fillers are used and what flavor enhancers are added?
  • Always heat cheese fondue very slowly and never overheat. Otherwise, the cheese separates from the water, creating a kind of soup with cheese lumps.
Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams

Historical Background of Vorarlberg Cheese

Cheese has been produced and matured in Vorarlberg on alpine and valley dairies since the beginning of the last century.

The production method of “fat cheese” (in contrast to lean cheese, such as Sura Käse in Montafon) originally came from Switzerland and quickly spread in the Bregenzerwald.

Semi-hard cheeses are made from natural raw milk (not thermized, pasteurized, or centrifugally cleaned) with at least 45% fat in dry matter (Hay Milk).

Due to the small-scale farming structures providing the raw material and the tradition of alpine dairies, artisanal production and traditional care of high-quality cheese have been preserved to this day.

For more interesting details about semi-hard cheese, visit Wikipedia.

Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams. Feedimage.

Cheese Content in Fondue

Approximately 66% cheese content in the ready-to-use fondue mix makes it a flavor bomb.

Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams

Ready-to-Heat Bags

Just gently heat! The cheese fondue clings to the bread and doesn’t drip.

Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams. Feedimage.

Pure Nature in Cheese Fondue

No modified starch as filler or other “fat-blocking agents” are used.

Quick Info about Cheese Fondue

  • Cheese fondue is a dish where bread pieces are dipped in melted cheese. It is very popular at Christmas, New Year’s Eve, or parties.
  • Different types of fondue are distinguished. In addition to cheese fondue, there are meat fondue, chocolate fondue, and broth fondue for cooking meat and vegetables.
  • Fondue systems work with electricity, gas, paste, or spirit burners.

Palate Magic

Special feature: Our cheese fondue contains a 66% hay milk cheese mix in the fondue preparation – consisting of the cheese varieties mountain cheese, semi-hard cheese, and Emmental cheese.

Cheese Fondue Intensity

How mild or strong is the fondue? We rate on a scale from 0 (mild) to 10 (strong).

6/10

Fondue Consistency

How soft or firm is the fondue? We rate on a scale from 0 (soft) to 10 (firm).

5/10

Shelf Life

How long does the fondue last? We rate shelf life between 1 and 6 weeks.

4/6

Background Information on the Original 'Swiss' Cheese Fondue

A cheese fondue is a dish of melted cheese originating from the Western Alps – specifically the French-speaking parts of Switzerland, Savoy, Piedmont, and the Aosta Valley. Today, the term is also used for similar dishes.

The basic ingredients of a cheese fondue traditionally include, apart from cheese, cornstarch and white wine as well as some kirsch, garlic, and pepper, with the choice of cheeses being particularly important.

Swiss cheese fondue comes in numerous regional variations, such as moitié-moitié (French for half-and-half), which uses equal parts Vacherin and Gruyère. Appenzeller fondue is made exclusively from Appenzeller cheese. In the canton of Fribourg, fondue fribourgeoise is made from Fribourg Vacherin, sometimes mixed equally with Gruyère. In Geneva, a mix of two parts Gruyère and one part Raclette cheese is common. Eastern Swiss prefer a blend of Gruyère, Appenzeller, and Tilsiter. In Basel, a mix of equal parts Gruyère, Vacherin, and Appenzeller is widely enjoyed.

© Wikipedia

Originating from France, the fondue savoyarde (Savoyard fondue) is made with Emmental, Comté, and Beaufort cheeses. Specialties from northwestern Italy include fonduta valdostana (Aosta Valley fondue) and fonduta piemontese (Piedmontese fondue), which use Fontina cheese with butter, egg yolks, milk, and white truffles.

Another variation is Champagne fondue, which uses sparkling wine or Champagne instead of white wine. Additionally, cheese fondues are sometimes flavored with tomatoes, herbs, or other spices.

As alcohol remains in the cheese mixture even after cooking, non-alcoholic cheese fondue can be made using cider or broth (with added lemon juice to prevent the cheese from becoming stringy) instead of wine.

Ready-made fondues are widely available in many supermarkets and dairies, requiring no additional ingredients before being added directly to the caquelon. A simplified version called oven cheese has also gained popularity.

Cheese Fondue Recipe to Make at Home

Cheese fondue is almost always enjoyed in company. The warmed mixture is served at the table in a special ceramic pot called a caquelon, placed on a rechaud. Participants spear pieces of bread or boiled potatoes on long forks, dip them into the liquid cheese, and make circular motions until the bread or potato is coated.

Bread pieces are cut or torn from white bread, ideally with some crust to better hold the pieces on the fork. Fresh bread is considered less suitable. The Swiss market also offers special fondue breads, which are flat and pre-scored.

In some regions, fondue is eaten without skewering bread pieces. Instead, the bread or potatoes are covered with the liquid cheese using a ladle. This preparation method forms a bridge to raclette.

Originally, no side dishes were served with fondue. Today, it is common to include pickled vegetables, gherkins, pearl onions, and mixed pickles, or in eastern Switzerland, Bündnerfleisch. In the French region of Savoy, raw ham is a popular side dish.

Traditionally, dry white wine is served with cheese fondue (in Switzerland, Fendant is preferred; in France, wines from Savoy are common), or tea.

It is also common to serve a glass of kirsch alongside the fondue, although the belief that it helps digest the cheese is a popular misconception.

If the cheese mixture becomes too thick, a small amount of sodium bicarbonate (or baking soda) can be added. This creates carbon dioxide in the fondue, making it lighter and easier to digest.

A crust, known as croûton, religieuse, or nun, forms at the bottom of the caquelon. It is scraped out and eaten as a treat. In the Lower Valais region, it is customary to mix the last fifth of the fondue mixture with anisette and egg yolk for a particularly robust flavor.

In rural areas of the Romandy and other Alpine regions, fondue is sometimes served as a late breakfast.

In Switzerland, cheese fondue is considered a national dish, with many traditions and customs surrounding it. For instance, it is a common practice that a participant who loses their piece of bread in the fondue pot must pay for a round of drinks, sing a song, or perform another task.

These forfeiture customs can vary. The comic “Asterix in Switzerland” references this custom: here, “losers” are whipped, beaten, and thrown into Lake Geneva.

Cheese fondue is said to have been invented by Alpine herdsmen who, cut off from the world, experimented with new recipes using the ingredients they had at hand—cheese and bread. However, this is likely just a legend.

It is also said that monks, forbidden to eat solid food during fasting, melted cheese to satisfy their hunger without breaking the fast.

In Switzerland, it is widely believed that the origin of fondue lies in the Kappeler milk soup, eaten at the conclusion of peace negotiations during the first Kappel War.

The exact origin of cheese fondue remains unclear. Both Switzerland and Savoy in France (where it is a regional specialty known as fondue savoyarde) claim to have invented it.

Cheese fondue as a Swiss national dish only became popular in the 1950s when it was included in army cookbooks. Soldiers brought the recipe back to their families, and to this day, fondue cooking remains a male-dominated tradition in many households.

The first recorded fondue recipe in German dates back to Anna Maria Gessner’s Zurich cookbook from 1699, which described melting cheese with wine.

The first commercially available fondue kit was introduced in 1955. A widespread advertising campaign in the 1970s and 1980s promoted the slogan, “Fondue is good and brings good cheer.” At that time, nearly every Swiss cheesemaker offered fondue sets with caquelon, rechaud, and forks for rent at a low fee. Today, such services are unnecessary as most Swiss households have their own sets.

Outdoor preparation of cheese fondue over an open fire

A key aspect of cheese fondue is the sense of togetherness, starting with the meal preparation and enhanced by the simplicity of the dish and cooking over an open flame. In the Romandy region, for instance, fondue is often prepared over a campfire during summer.

Experience and craftsmanship transform the finest raw materials into something extraordinary!

More Cheese Delights from Europe?

Nutritional value cheese fondue

Allergen labeling and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:

Energy value 408 kcal
Fat 21,79 g
of it saturated 11,65 g
Sugar 21,73 g
Salt 0,05 g

*Cheeses containing less than 0.1% lactose are defined as lactose free!

Weight 0,5 kg
Ingredients

Cow's milk, cheese-making, natural lab, iodine-free table salt

Weight

Name of cheese

Alpine cheese mild, 4 months matured, Emmental cheese, Master cheesemaker cheese

Additional Ingredients

lemon juice, potato starch, spices, wine

Taste Intensity

spicy

Storage conditions

Store refrigerated at +4 ° C to +8 ° C

Brand

Alpen Sepp

Country of origin

Austria

Type of cheese

Austrian semi-hard cheese made from thermized, silo-free hay milk, Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk)

GTIN

9120022282282

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Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams
Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams