Ch ch ch ch cheeeeeese !
In Switzerland, cheese fondue is an art. I went again in Gruyères, this time with my chéri and we had this nice vacherin fondue. This one is a little different than the traditional one. They call it “fondue tiède” for it’s not as hot as usual and barely melted. It has a bit of garlic flavour, no wine, and is eaten with steamed potatoes. Yum !