Selection process

The competition will be feature professionals and amateurs proving themselves in the opening preselections, then the category leaders will have to prove themselves in the evening’s finale. Fondues will be judged by both a professional and an amateur jury of fondue-lovers.

The fondues will be judged impartially, based on a tasting with the same bread and according to five criterias: taste, visual appearance, consistency, authenticity and general impression. Participants will be given a nominal score for their Fondue, with the 20 being maximum number of points awarded.

The preselections will take place in the morning (11:00–15:00) in the cellars, courtesy of the wine-makers of Tartegnin. The participant with the best mark in their category and their respective cellar will make it through to the finale.

In the afternoon (18:00–19:00) the finale will take place under the cantine. The finalist’s fondues will be judged by the professional jury and the first three in each category will have the chance to win a prize provided by the partners of the competition.

Participants must cook a cheese fondue for five people (1 Kg) with the provided equipment (hot-plate and caquelon-pot) made with at least 50% Gruyère AOP.

They must bring all the necessary ingredients for the preparation for two fondues: one for the qualifying round and the other for the finale. Participants will receive a free apron bearing the name of the contest upon entering.

In addition to Gruyère AOP (at least 50%), participants can add their own choice of cheese(s) and any of the ingredients listed in the hereunder downloadable complete rules of the competition.

The use of any other ingredients must be declared before the contest commences, and will be approved by organisers based on the criteria that the fondue must conserve the essential taste of cheese.