Created in collaboration with Switzerland’s legendary affineur Rolf Beeler, this premium ready-made fondue combines carefully selected Swiss cheeses to deliver an authentic and elevated fondue experience. Produced in Switzerland and ready to heat and serve, it offers the convenience of a prepared fondue without compromising on quality or flavour.
The blend showcases the depth and complexity for which Rolf Beeler’s cheese selections are internationally recognised, delivering a rich, creamy texture and a well-balanced flavour profile with excellent melting characteristics. It is an ideal choice for consumers seeking a more premium fondue experience and for foodservice operators looking for consistency and ease of preparation.
Made exclusively from Swiss cheese and natural ingredients, this refrigerated fondue contains no preservatives. The carefully balanced recipe delivers an authentic Swiss fondue experience while eliminating the need for grating, blending or sourcing multiple cheeses, saving valuable preparation time for both consumers and hospitality operators.
Perfect for entertaining, special occasions and premium retail offerings, the Selection Rolf Beeler Ready-Made Fondue Mix brings together Swiss cheesemaking expertise and convenience in one easy-to-use product.
Le Gruyère AOP is one of Switzerland’s most iconic cheeses, produced exclusively within the protected Gruyère AOP region using premium raw cow’s milk. Matured for a minimum of six months, it develops a balanced flavour profile that combines gentle sweetness, savoury depth and subtle nutty notes.
Crafted according to strict AOP specifications, Le Gruyère AOP is made in traditional copper vats before being carefully matured in specialised ageing cellars. This time-honoured process creates a smooth, supple texture and a refined character that has made Gruyère one of the world’s most respected mountain cheeses.
Its versatility is one of its greatest strengths. Equally at home on a premium cheese board or in professional kitchens, Le Gruyère AOP offers excellent melting properties and is a natural choice for fondue, gratins, quiches, toasted sandwiches and other alpine-inspired dishes.
With its authentic Swiss provenance, consistent quality and broad consumer appeal, Le Gruyère AOP is an essential addition to both retail cheese counters and foodservice menus.
The Le Gruyère AOP Mild is matured for at least 6 months.
This authentic Swiss ready-made fondue delivers the traditional taste of Switzerland’s most famous cheese dish in a convenient, easy-to-use format. Produced in Switzerland using genuine Swiss cheeses, the blend is fully prepared and ready to heat, making it an ideal solution for both retail customers and foodservice operators seeking consistency and convenience.
The smooth, creamy texture and balanced flavour profile provide a classic fondue experience without the need to source, grate or blend individual cheeses. Simply heat and serve for a reliable and authentic Swiss fondue every time.
Unlike many refrigerated cheese products, this fondue is shelf stable and benefits from a long shelf life, making it easy to stock, display and manage. Its extended best before dates help minimise waste while providing retailers with greater flexibility in inventory planning and seasonal promotions.
Perfect for winter promotions, entertaining, gifting and alpine-themed menus, this 400g format offers an accessible introduction to Swiss fondue while maintaining the quality and flavour consumers expect from a traditional Swiss recipe. Its convenience, strong consumer recognition and ease of preparation make it a popular addition to both retail shelves and hospitality offerings.
Ready-made Swiss fondue remains one of the simplest ways for customers to enjoy an authentic Swiss dining experience at home, with minimal preparation and maximum enjoyment.
Le Gruyère AOP is one of Switzerland’s most iconic cheeses, produced exclusively within the protected Gruyère AOP region using premium raw cow’s milk. Matured for a minimum of six months, it develops a balanced flavour profile that combines gentle sweetness, savoury depth and subtle nutty notes.
Crafted according to strict AOP specifications, Le Gruyère AOP is made in traditional copper vats before being carefully matured in specialised ageing cellars. This time-honoured process creates a smooth, supple texture and a refined character that has made Gruyère one of the world’s most respected mountain cheeses.
Its versatility is one of its greatest strengths. Equally at home on a premium cheese board or in professional kitchens, Le Gruyère AOP offers excellent melting properties and is a natural choice for fondue, gratins, quiches, toasted sandwiches and other alpine-inspired dishes.
With its authentic Swiss provenance, consistent quality and broad consumer appeal, Le Gruyère AOP is an essential addition to both retail cheese counters and foodservice menus.
The Le Gruyère AOP Mild is matured for at least 6 months and made from certified, organic milk.
Gruyère has its origin right in the heart of the foothills of the Fribourg Alps. It is undeniably one of the most influential Swiss cheeses with its history dates back to the pre-Roman era.
This particular Gruyère has been fully matured over 28 months and enjoys an aromatic-fruity flavour with a savoury, salty base. It’s simply a Rolf Beeler master cheese.
The name of this cheese originates from the Swiss tradition of carnival, celebrated in late February, where people dress up in costumes, often depicting scary characters, to ward off the winter season. This Swiss version of carnival lent inspiration to the name of this remarkable cheese, adding a touch of enchantment to its heritage.
The Etivaz is essentially as Gruyère was 100 years ago. It is cooked over old-style, open wood fires only when the cows are doing their summer grazing in Alpine pastures on sea levels above 1,600m. It has a pure, slightly smoky taste with hints of hazelnut.
The Etivaz is made essentially as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier and less sharp than Antique Gruyère, yet smooth and flavorful. L’Etivaz has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.
L’Etivaz is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. The cheese is made in the communes of Château-d’Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Dessus, Leysin, Corbeyrier, Villeneuve, Ollon and Bex.
In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They withdrew from the government’s Gruyère program, and created their own cheese – L’Etivaz – named for the village around which they all lived. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.
