Cheese Fondue

cheese fondue

This is the recipe of cheese fondue from Savoy, my hubby's hometown. It's a variation of Swiss cheese fondue.

Ingredients (for 6 personnes) :

- 400 g Comté cheese grated
- 400 g Beaufort cheese grated
- 400 g Emmenthal cheese grated
(estimate 200g of cheese per person)
- 2 baguettes cut into cubes for dipping
- 30 cl dry white wine
- 1 tsp nutmeg grated
- 1 tsp cornflour
- 1 tbs kirsch
- 1 clove garlic
- pepper to taste
- 1 egg


1. Rub the inside of the fondue pot with the halves of garlic
2. Add the wine to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time
3. Blend kirsch with the cornflour. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn
4. Season well with freshly ground black pepper and grated nutmeg to taste, then carry over to the table and place immediately over the fondue burner. Eat immediately by dipping with bread cubes.

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