Fondue Savoyarde Recipe
By lauriecrane
An easier version of Fondue Savoyarde. It is NOT Française authentique* and anyone who's had Fondue Savoyarde in France will take issue with this version. But. It's a good cheese fondue and uses easily procured ingredients. I add a dollop or two of Dijon mustard.
*See my other recipe for Fondue Savoyarde if you want a more Française authentique version with a ton of ingredients that will require a) a trip to the French Alps, or b) trips to several specialty stores.
- 6
Ingredients
- 1 clove garlic, cut in half
- 2 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 7 ounces Comte cheese, coarsely grated
- 7 ounces Emmenthal cheese
- 7 ounces Gruyere cheese, coarsely grated
- 1/16 teaspoon (pinch) ground nutmeg
- 1/16 teaspoon (pinch) ground black pepper
- 1/16 teaspoon (pinch) ground paprika
- 3 tablespoons Kirsch
- Bite size cubes of bread
Preparation
Step 1
Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic. Add the wine and cornstarch to the prepared pan and bring it to a boil. Reduce the heat so that the wine is just simmering and add the cheese, nutmeg, black pepper, and paprika, stirring constantly, until the fondue is melted and smooth.
Keeping the heat low to medium, continue cooking - never boiling - the fondue for 15 minutes, until it has thickened. Add the Kirsch and stir constantly for 1 minute. Transfer the fondue to a fondue pot set over a flame. Serve it with the cubed bread.
This fondue Savoyarde recipe makes 6 servings.