Ultimate recipe for traditional Savoyard fondue

The traditional Savoyard fondue, as it has been enjoyed for generations in our mountains, is made from 50% Tomme de Savoie and 50% Beaufort .

Ingredients

• 1 clove of garlic
• 1 glass of dry white wine Apremont de Savoie per person
• 200g of cheese per person mixed (100g of Tomme de Savoie, 100g of Beaufort)
• 1 teaspoon of potato starch
• 1 liqueur glass of kirsch
• Pepper and nutmeg
• Bread a little stale

Utensils

• 1 fondue pot or 1 enamelled saucepan
• 1 bowl
• 1 fondue stove to put on the table and fondue forks
• 1 wooden spoon
• Methylated spirits to light the stove

Preparation of ingredients:

1. Grate the cheese
2. Mix the starch with the kirsch in a bowl.
3. Cut the bread into cubes

Cooking:

1. Rub the sides of the fondue pot with the peeled garlic clove, then add the wine to heat. As soon as the wine begins to foam, add the cheese slices, stirring constantly with a wooden spoon.
   Tip: Stir gently in a figure eight or circle motion to ensure all the cheese is incorporated, from the edges to the center.
   
2. Add pepper and a little nutmeg
3. When all the cheese has melted, add the starch dissolved in the kirsch, stirring gently with a wooden spoon.
4. As soon as the preparation is thickened and rises in the casserole dish, serve by placing it on the stove at the table with a basket of bread.

Everyone, to the table!

Dip the small cubes of bread into the fondue using the long forks.

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