In addition to the bread and cheese, there are side plates of garlic, pickled cucumber, onions and olives.

To give a special quality of taste, the caquelon is first rubbed with a cut garlic.
Wine and cheese are added and heated and moved till they are warm and liquid.
A small amount of starch is added to join the substances.
Some strong alcohol from cherries is added just before bringing it to the table.

The most common directions use 1 decilitre of dry white wine and 200 grams of cheese for every man and woman.
The cheese is a mix of hard cheese (such as Gruyère) and semi-hard (such as Emmental cheese).
In addition to the bread and cheese, there are side plates of garlic, pickled cucumber, onions and olives.
To give a special quality of taste, the caquelon is first rubbed with a cut garlic. Wine and cheese are added and heated and moved till they are warm and liquid. A small amount of starch is added to join the substances. Some strong alcohol from cherries is added just before bringing it to the table.
The most common directions use 1 decilitre of dry white wine and 200 grams of cheese for every man and woman. The cheese is a mix of hard cheese (such as Gruyère) and semi-hard (such as Emmental cheese).
Fondue