One of the greatest pleasures that winter brings us is undoubtedly enjoying an exquisite fondue. It's cold outside and the windows are fogged with baho, but inside the house the heat of the flame, the smell of melted cheese and the embrace of a gathering with family or friends, returns the heat to these icy months.

You can also opt for more elaborate or complicated recipes, but if you stick to the basic principles of fondue, it is an easy, elegant, delicious and very practical dish if you don't have much time to improvise a dinner at home. “ Foundir” , open a good bottle of wine and that's it!

At home we are true fondue lovers and it is not surprising that the latest addition to our shop is the Khun Rikon Caro Deer fondue. An authentic jewel that we are going to explain a little more about in this post.

This Caro Deer fondue set with Rechaud Modern base has been designed in Switzerland and made in Germany. The Nordic mentality is evident in their perfect finishes, let's not forget that they are the true experts when it comes to fondues!

If any of you have had the opportunity to see it up close, you will agree with me that it is a set with an exquisite design and exceptional quality. The saucepan, 23cm in diameter, is made of white ceramic with typically Swiss decoration and can be used on any stove, including induction. The base is made of cherry wood and a varnished nickel grille to prevent rust.

Diving through the internet I found this original recipe prepared with the Caro Deer Fondue. I will try to recreate it when I am a little more recovered from the pregnancy. If someone is ahead of me, send me presentation photos. I would love to see everyone's interpretation of the recipe!

Tomato and cheese fondue with a touch of spice and olive bread cubes.



30g of butter

1 pepperoncini or chilli pepper, washed, seeded and cut into thin strips

1 clove garlic, peeled and minced

1 small onion, peeled and finely chopped

350 ml of white wine

4 tablespoons of tomato puree

3 tomatoes, washed, cored and cut into small cubes

Gruyère cheese 400g

200g Parmesan

Cheese 200g Friborg Vacherin

Corn flour 4 teaspoons

Kirsch (cherry brandy)

freshly ground pepper

¼ tablespoon oregano, finely chopped

1 tablespoon parsley leaves

Olive bread 1 kg, in thick cubes

Melt the butter in the ceramic pan, add the garlic, the onion, the tomato cubes, the tomato purée and leave it on a low heat for about 1 minute.

Temper a little with white wine and then add the cheeses. Bring to a boil over low heat while stirring constantly.

Dissolve the cornmeal in the kirsh and add finely chopped pepperoncini.

Bring to a boil again while stirring continuously. Season to taste with pepper and add oregano and parsley to taste.

Take advantage!

If you are thinking about what to give this Christmas, we invite you to see our collection of fondues at Claudia&Julia . One detail to keep in mind is that almost all of our fondues (except the mini cocottes) are suitable for use on direct heat. In all cases, once the cheese is melted, we can serve it at the table and keep it warm with the flame on the base.

Without a doubt, a great gift that is sure to melt the hearts of lovers of cheese and melted chocolate… mmmm I love dipping pieces of fruit in hot chocolate!

Claudia Ferrer

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