Variations included cream ("à la genevoise") and truffles ("à la piémontaise") in addition to eggs, as well as what is now called "raclette" ("fondue valaisanne").
As variacións inclúen crema (á Xenovesa) e trufas (á piamontesa), ademais de ovos, e tamén o que hoxe chamamos 'raclette' ('fondue valaisanne').