Cheese fondue (fondue Savoyarde)
French Cooking Academy · ♥ 3.2K likes · 148.1K views · 11 min video
Read about cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g Beaufort cheese
- 200 g Ponte
- 200 g Gruyere cheese
- 1 cloves garlic clove
- cured ham or normal ham
Grate the cheeses, or cut them into very small squares.
Rub a crushed garlic clove all over the inside of a cast iron pot; discard it or leave some in.
Rubbing the pot with garlic
Over medium heat add 100 ml of the dry white wine; not too much or the fondue will be too liquid.
When the wine is hot, add the cheese a little at a time and stir constantly at a simmer until melted and thickened.
Add another batch, raising the heat slightly, adding wine only a little at a time as needed, to a custardy consistency, neither too liquid nor too stiff.
- 150 ml dry white wine from the Savoy region
Add the rest of the cheese with a last dash of wine, about 150 ml in total for 600 g of cheese, and melt until stringy.
The ratio and the strings
- 1 loaf loaf of bread
Cut the bread into cubes. Serve over a heat source so the fondue does not solidify; dip the bread on a fondue stick and roll it in the cheese, with ham or sausage alongside.
Bread, serving over heat, and tasting