Fondue Savoyard
For 5 persons
- 1,250 kg of cheese: 1/3 Beaufort, 1/3 Comté and 1/3 Emmenthal
(reduce this to 200 to150 grams per person for smaller appetites) - 500 ml of dry white wine.
- 1 baguette for 3 persons.
1: Bring the wine to a boil with a little crushed garlic.
2: Add the different cheeses a small amount at a time, mixing continually with a wooden spoon.
3: When the mixture is smooth pour in a glass of Kirsch. Allow to cook for three minutes, serve over a flame.
4: Add pepper and nutmeg to taste.
To complete the experience ... Accompany with a Savoyard white wine: Apremont or Marestel. Follow with a green salad and a plate of charcuterie.
Some suggestions:
At the end of your fondue, when there is only a little cheese left, add the yolk of an egg, it’s delicious.
Vary the bread: Cereal, “pain de campagne”, wholewheat...
Accompany the fondue with a plate of charcuterie.
To remove the acidity you just have to “flambé” the white wine as it begins to boil, by holding a match to it for a few seconds, before adding the cheese.
