World Flavors Cookbook

Fondue Savoyarde

A communal pot of melted Alpine cheeses and white wine — the great sharing meal of the Savoie mountains.

Cuisine: France

Ingredients

• 400g Beaufort cheese, grated
• 200g Comte, grated
• 200g Emmental, grated
• 300ml dry white wine (Savoie)
• 1 clove garlic
• 2 tsp cornstarch
• 1 tbsp Kirsch
• Nutmeg
• Crusty bread, cut into cubes

Instructions

1. Rub a caquelon (fondue pot) with the cut garlic clove.
2. Add wine and bring to a gentle simmer.
3. Add cheese in handfuls, stirring in a figure-8 pattern.
4. Dissolve cornstarch in Kirsch and add to thicken.
5. Season with nutmeg. Keep over a burner at the table.
6. Dip bread cubes into the fondue.