3 questions
Why was this previously good fondue mixture moitié-moitié with cornflour made so badly? Please bring back the old recipe without cornstarch.
Hello Lucky3, thank you for your question. In order to ensure the availability of goods, we are temporarily using alternative suppliers for some cheese and dairy products. This may result in slight deviations in recipes or friction. Kind regards, your M-Infoline team
This answer is written in general terms and makes little or no reference to my question.
Adding cornstarch is not a minor deviation, and it certainly has nothing to do with alternative suppliers. My question: is it intentional or is there any hope that this previously popular fondue mix will be available again?
Hello Lucky3, as written, this is a temporary solution to ensure the availability of goods. Best regards, your M-Infoline team
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Could you please tell us which rennet is used in the production process? Animal or microbial?
Hello Dimitri, thank you for your question. We are sorry that the waiting time for our answer has been prolonged. This fondue is made exclusively from Vacherin fribourgeois and Gruyère. These two cheeses contain rennet of animal origin. Best regards, your M-Infoline team
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Packaging suitable and easy to handle, preparation simple, but with a little more wine and garlic to our taste than described on the packet, consistency very good and stable to the end, could be a little spicier (proportion of Gruyère).
Hello goforgold
Our products are regularly tasted and the most popular recipe is ultimately chosen. We try to satisfy as many of our customers' tastes as possible. However, we are also aware that this can never be completely successful.
We hope you continue to enjoy your fondue and wish you all the best from the M-Infoline team.
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