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Fondue Savoyarde: A special cheese fondue
Fondue Savoyarde is a cheese fondue that is popular in Switzerland and France.
- The fondue owes its name to the region in which it is often prepared. It comes from the Savoy, a French territory bordering Switzerland.
- Three specific types of cheese are used in equal parts.
Fondue Savoyarde: This is how the Swiss eat fondue
Special ingredients are used for the fondue:
- For one, certain types of cheese belong in the fondue: Beaufort, Comté, and Emmental – in equal parts.
- As with any cheese fondue, the caquelon, i.e. the pot in which the fondue is prepared, is first rubbed with a clove of garlic.
- Then the white wine is heated and the grated cheese is slowly dissolved in it. For the classic Fondue Savoyarde, the white wine should come from the Savoie region.
- You have to stir all the time to keep the cheese from clumping or burning.
- As soon as the cheese has completely melted, stir in some kirsch and add some pepper.
- Now the fondue has to boil up again briefly, then you can already dip the diced white bread in the cheese sauce. Tip: the bread should not be completely fresh, but rather a little dry.