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Savoyard fondue

Three mountain cheeses melted in a dry white Savoie wine, for dipping bread.

Serves 4

Prep 15 min

Cooking 15 min environ

Savoyard fondue

Ingredients

  • 300 g Beaufort See the product
  • 300 g Comté See the product
  • 300 g Abondance See the product
  • 20 cl dry white Savoie wine (Apremont or Abymes)
  • 1 garlic clove
  • 1 to 2 tablespoons kirsch
  • 1 slightly stale country loaf, cut into cubes
  • Pepper and a pinch of nutmeg (optional)

Method

  1. Cut the cheeses into thin slices.
  2. Rub the inside of the fondue pot with the garlic clove cut in half.
  3. Pour the white wine into the pot and bring to a simmer.
  4. Lower the heat and add the cheese little by little, stirring with a wooden spatula between each addition in a figure of 8, until the mixture is smooth and creamy.
  5. Season with pepper, add the kirsch and nutmeg if you like.
  6. Place the fondue pot on the burner in the middle of the table and serve at once with the bread cubes.

Tip

When little cheese is left at the bottom of the pot, stir in an egg yolk: it is the tradition.

What to drink with it?

The same white wine as in the pot, or hot tea: avoid cold water, which makes the cheese set.

Products in this recipe