Fondue savoyarde
For 4 people
Cooking time: 15 min
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300 g of Beaufort
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300 g of Emmental de Savoie
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200 g of Abondance
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1/2 bottle Savoie white wine
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1 clove of garlic
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1 level dessert spoon of corn flour
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1 liqueur glass of Kirsch
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Nutmeg and pepper
- 200 g of diced bread
Rub your fondue pot with the peeled garlic clove. Grate the cheeses and put them in the pot.
Pour
on the white wine to fully cover the cheese. Put the pot on a low heat.
Allow the cheese to melt, turning all the while with a wooden spoon
until the mixture is smooth and of an even consistency. Blend in the
teaspoonful of corn flour mixed with the Kirsch, season with pepper and
grated nutmeg. Cook for a further 5 min turning all the time.
Place the fondue on its warmer in the middle of the table. Eat by spiking a piece of bread on the end of a long fork.
The traditional accompaniment to Fondue is a Savoie white wine such as Apremont or Abymes.
Alcohol abuse is dangerous for your health. It is to be drunk in moderation.