The French cheese fondue (La Fondue Savoyarde) is widely known as the fondue savoyarde in France. Prepared with varied types of Rhone Alps cheeses like Comté, Beaufort or Emmental, the traditional Savoy fondue recipe lies in a perfect combination of cheese and white wine. Gathering people around the “fondue pot” to dip chunks of crusty bread into mouth-watering processed cheese is today a common sight in France
Ingredients
For 4 people
Beaufort: 300g
County (compté): 300g
Emmental, Gruyère or Abondance: 150 g
Savoy dry white wine: 20 to 25 cl
Grated nutmeg: 1 pinch
Pepper: 1 pinch
Kirsch (cherry brandy): 2 tablespoons
Garlic: 1 clove
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