Fondue savoyarde (Swiss-French cheese fondue)

Fondue savoyarde is the Alpine cheese fondue, a sociable dish for cold winter evenings. Melted cheese, white wine, garlic, bread cubes and long forks. The secret is a good cheese blend and slow, even melting. A fondue pot is all you need, but a large saucepan works too.

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Method

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1. Rub the inside of a fondue pot with the halved garlic clove.
2. Toss the cheeses with the cornstarch. Heat the wine and lemon juice in the pot over medium heat until just below boiling (about 80 °C).
3. Add the cheese in small batches, without letting the wine boil, stirring constantly in a figure-eight. Wait until each batch has melted before adding the next.
4. When the cheese has melted completely and is smooth and creamy, add the kirsch, pepper and nutmeg. Cook for a minute or two until bubbling.
5. Set the pot on the burner over a low flame. Spear bread cubes on long forks and dip them into the cheese, stirring constantly.
6. Serve with potatoes, pickles and cured meat. The crispy cheese crust at the bottom of the pot (la religieuse) is considered a treasure.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use a drier, more acidic white wine, such as a Sauvignon blanc.
• Add the cheese in small batches, or it will separate.
• If it gets lumpy, add a little more lemon juice and stir.
• Tradition says that whoever drops their bread pays a forfeit.

Frequently asked questions

Without a fondue pot?

A heavy-bottomed saucepan with a tea light warmer works too.

Alcohol-free?

Use apple cider or apple juice, plus 1 extra tablespoon of lemon juice.

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