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Authentic Savoyard Fondue

Vegetarian Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 15 minutes
Energy: 1530 kcal / serving

Instructions

  • 1.   Start by cutting the bread into pieces to let it harden.
  • 2.   Cut the cheese into slices, REMOVING THE RIND.
  • 3.   Set aside the reblochon cheese separately (it will be added at the end to bind all the cheeses).
  • 4.   Dissolve a tablespoon of cornstarch in a small glass of kirsch.
  • 5.   Rub the caquelon (fondue pot) with the garlic clove until the garlic is worn out.
  • 6.   Heat the white wine (medium heat), when it starts to bubble, reduce the heat and gradually add the cheese slices while stirring with a wooden spoon in a figure-eight motion.
  • 7.   When all the cheese is melted, add the reblochon cheese, kirsch, and cornstarch mixture.
  • 8.   Light the burner and place the fondue pot on top, stirring occasionally with the wooden spoon. It's ready to be enjoyed.

Ingredients for servings

  • 500 g of beaufort
  • 2 glass of white wine
  • 400 g of Comté cheese
  • 300 g of tomme de Savoie
  • ½ Reblochon (optional)
  • ½ glass of kirsch
  • 1 teaspoon of Cornstarch
  • 1 garlic clove
  • 1 country bread

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1530 kcal
    77 %
  • Fat
    115,21 g
    165 %
  • of which saturated
    72,51 g
    363 %
  • Carbohydrates
    3,35 g
    1 %
  • of which sugar
    1,7 g
    2 %
  • Protein
    91,8 g
    184 %
  • Fibers
    0,08 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.