We adore cheese. So today we want to share with you this Savoyard Fondue recipe from the Alps, it consists of several types of cheese.
Ingredients for 6 people:
- 600 grams of young Beaufort
- 600 grams of cured Beaufort
- 2 cloves garlic, peeled
- 1 knob of butter
- 60 cl dry white wine
- 7 cl of Kirsch
- Grated nutmeg
- Ground pepper to taste
- 1 large rustic bread
- Cut the rustic bread in thick slices and then into medium size dices.
- Chop both types of cheese into thick slices
- Chop the garlic and place in a pot with butter.
- Melt butter and garlic over low heat, then remove from heat.
- Place the pieces of cheese in the pot.
- Cover with white wine and let simmer, stirring constantly with a wooden spatula until cheeses melt.
- Season with pepper, a little nutmeg and kirsch and continue mixing.
- Bring the pot to a hot plate placed on the table and use a fork to dip the bread in the fondue. Do not forget to keep the pot over low heat.
You see: This recipe is a fairly simple recipe and only requires 15 minutes of your time. You can vary the types of cheese to make it your own recipe and to your taste. To accompany the dish, we recommend a bowl of fresh salad seasoned with wine vinegar and, of course, choose an appropriate wine for this type of food, like sweet muscat wine type. For example a swiss white Chasselas, a french from the region Sauternes or an Alsatian white wine. Appetizing, right?
Château Suduiraut 2003
Château Bastor Lamontagne Blanc 375ml 2012