Name: Fondue Savoyarde
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 400 g Comté cheese; 400 g Beaufort cheese; 200 g Emmental cheese; 30 ml Dry white wine; 1 tsp Nutmeg; 1 tsp Cornstarch; 1 cup Kirsch or Kirschwasser (cherry liqueur); 1 clove Garlic; 1 pinch Pepper; 1 Eggs (yolk)

Directions

Step 1

Cut the 3 cheeses into small cubes.
Step 2

Rub the fondue pot (caquelon) with the garlic clove and leave it inside.
Step 3

Pour in 25 cl of white wine and heat.
Step 4

In a small bowl, pour in the remaining white wine (5 cl), cornstarch, and nutmeg. Stir and set aside.
Step 5

When the wine begins to simmer, add the cheese (in several batches) while stirring constantly (with a wooden spatula) over low/medium heat.
Step 6

Once the cheese is fully melted, pour in the wine/cornstarch/nutmeg mixture and continue stirring gently.
Step 7

The mixture will start to become creamy and frothy, still slightly liquid. Add pepper and pour in the kirsch. It is ready to serve!
Step 8

Add the egg yolk to the fondue pot when almost no liquid remains, in order to scrape up the remaining cheese at the bottom.

Notes:
Tradition dictates that if you drop your piece of bread into the fondue, you must pay a penalty, such as buying the next round of drinks or kissing the person next to you.

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Fondue Savoyarde

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