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fondue

Maria Gabriela Molina Borregales

First recipe of Fondue in France was “Fondue Savoyarde” on 1874. But there are several types in fonction of cheese region.

Fondue

Prep time : 25 units
Total time : 45 minutes
Servings : 2 people

INGREDIENTS

  • 1 clove GARLIC cut in half

  • 1 tbsp CORN-STARCH

  • 1 BAGUETTE (bread)

Fondue Savoyarde

  • 120g BEAUFORT cheese

  • 120g COMPTE cheese

  • 120g EMMENTAL cheese

  • 250ml WHITE WINE(Savoie Region)

Fondue Normande

  • 120g CAMEMBERT cheese

  • 120g PONT L’EVEQUE cheese

  • 120g LIVAROT cheese

  • 100ml de lait

  • 50g HEAVY CREAM

  • 10ml CALVADOS

  • 10ml CIDER

EQUIPMENT

  • pane

  • grater slicer

  • apron

METHOD

PÂTE - DOUGH

*for both (Crêpe & Galette you apply the same method)

  1. Rub the inside of the fondue pot with the halves of garlic.

  2. Add the wine to the pot and heat. Lower the heat and gradually add & stir in the cheeses until melted, stirring all the time.

  3. If using kirsch, mix with the corn-starch, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.

  4. Using the fondue prongs, dip the bread cubes.

SIDE NOTES

  1. Best bread for a fondue is a dry one. Try to buy your bread one day before.

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Bonne dégustation

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