Fondue Savoyarde: A special cheese fondue
Fondue Savoyarde is a cheese fondue popular in Switzerland and France.
- Fondue owes its name to the region in which it is usually prepared. It comes from Savoy, a French territory bordering Switzerland.
- Three specific types of cheese are used in equal parts.
Fondue Savoyarde: This is how the Swiss eat fondue
Special ingredients are used for fondue:
- On the one hand, certain types of cheese are part of the fondue: Beaufort, Comté and Emmental, in equal parts.
- As in any cheese fondue, the caquelón, that is, the pot in which the fondue is prepared, is first rubbed with a clove of garlic.
- Then the white wine is heated and the grated cheese is slowly dissolved in it. For the classic Fondue Savoyarde, the white wine must come from the Savoy region.
- You need to stir all the time to prevent the cheese from clumping together or burning.
- As soon as the cheese is completely melted, stir in some kirsch and add some pepper.
- Now the fondue should come back to a short boil, then you can dip the diced white bread into the cheese sauce. Tip: The bread should not be completely fresh, but rather dry.