L'authentique recette de Fondue Savoyarde
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recette

Cheese Fondue

  • Preparation 20 min
  • Cooking time 20 min
  • For 6 servings

Ingredients

    • 1 clove garlic 
    • 75 cl (26 fl oz) dry white 
    • wine or sparkling wine 
    • 400 g (14 oz) Emmental cheese 
    • 400 g (14 oz) Comté cheese 
    • 400 g (14 oz) Beaufort or Gruyère cheese 
    • 2 tsp cornstarch 
    • 10 cl (3 ½ fl oz) cherry brandy 
    • Nutmeg 
    • White pepper 
    • 1kg (2 lb) bread (previous day’s baguette) 

1. Rub the inside of the cookpot with the garlic clove. 

2. Place the cookpot on the heat and pour in the white wine. Heat gently until it reaches simmering point. 

3. Grate the 3 cheeses or cut them into small cubes. 

4. Add the cheese to the wine, stirring constantly until it is completely melted. Leave to simmer for a few minutes. 

5. In a small bowl, mix together the cornstarch and the cherry brandy, then stir it into the cheese to bind it together. Add a little grated nutmeg and pepper to taste. 

6. Combine thoroughly, without letting the mixture boil. Cut the bread into cubes. Place the cookpot on the stand and adjust the burner to get a small flame. Stick the fork into the cubes of bread and dip them into the cheese. 

Tip: for a lighter, more digestible fondue, replace the white wine with cider.