Fondue mix prepared with 1608 and Hercule du Charlevoix cheeses.
Cooking for electric or enameled cast iron caquelons
Cut the bag and pour the contents into the fondue pot. Heat to medium and stir. Slowly bring to a boil, still stirring.
Serve with pieces of baguette, small potatoes, raw vegetables or cold cuts. Ideal for four or six people or as a main course for two.
| Unit UPC | 081634006040 |
| Local |
