Featured recipe

 Fondue savoyarde

Fondue savoyarde

4 to 6
Pers.
Average
20mn
Prep.
1h20
Baking

Ingredients

500g of Beaufort cheese
500g of Comté cheese
200g of Abondance cheese
1 clove of garlic
50 cl of white wine
Kirsch
salt, pepper, nutmeg

1. Peel the cheeses and cut them into thin, even strips.

Do not grate them, otherwise they will melt too quickly and amalgamate.

2. Peel the garlic and rub it inside the clay or cast iron pan.

3. Pour the white wine into the pan and place it over low heat.

4. Add the cheese gradually and melt, stirring regularly without stopping.

5. Maintain a small boil for 3 minutes so that the fondue is homogeneous.

6. Place the pan filled with fondue on a lit stove.

7. Add 1 tablespoon of kirsch and adjust the seasoning.

Comte PDO, cow milk cheese
Comte PDO Franche-Comté
200g (Cut) - 7 0zs - 0.00 €/kg
0.00 €
Qty :
+ -
Abondance - PDO - , cow milk cheese
Abondance - PDO - Rhône-Alpes
200g (Cut) - 7 0zs - 0.00 €/kg
0.00 €
Qty :
+ -
Beaufort 500gr - PDO -, cow milk cheese
500g (Cut) - 17,5 0zs - 0.00 €/kg
0.00 €
Qty :
+ -