Savoie cheese fondue recipe
Origin :
Alpes du Nord
Ingredients
- 200g cheese (mixture of emmental, comté, beaufort, etc or ask your Sherpa shopkeeper for his personal recipe).
- 1/2 French stick of dry bread
- 1 glass dry white wine
- 1 garlic clove
- salt, pepper
- sodium bicarbonate
Preparation
Grate the cheese or cut it into thin strips.
Cut the bread into large cubes.
Smear the inside of the cooking pot with garlic then heat the wine in it.
When white ripples appear, gradually blend in the cheese.
Stir with a wooden spoon in a figure-8 shape until a perfectly smooth mix is obtained.
Taste and add any required salt and pepper; throw in a pinch of sodium bicarbonate (causing a few seconds foaming) for an easy-to-digest fondue!
Wine suggestion
Apremont
The chef's trick
When the fondue bowl is nearly empty, add a few egg yolks with pieces of bread and let them brown!