Savoyard fondue
Or cheese fondue from Savoy
Ingredients:
300 g of Comté
300 g Emmental or Tomme de Savoie
200 g Gruyère or Beaufort
300 ml dry white wine
1 glass of kirsch liqueur
1 tablespoon cornstarch
Ground black pepper
1 pinch of ground nutmeg
1 garlic clove
Country style bread
Preparation:
Rub the fondue pot with the garlic clove. Cream the cornstarch with part of the wine, then whisk in the rest of the wine and pour this kind of porridge into the fondue pot. Heat on a medium flame. Stir constantly until you get a smooth cream that still remains liquid.
Remove the skin from the cheeses (those who have such) and cut them into cubes. Transfer to the wine sauce. Continue cooking while stirring. Little by little, the cheeses melt. Cook for about 15 minutes. When the fondue becomes smooth, and creamy, add the black pepper, liqueur and nutmeg.
Transfer the fondue pot onto its heating support, and serve the Savoyard fondue, accompanied by large cubes of freshly toasted bread (still soft inside but crispy outside). Enjoy with friends.
