Villaraise fondue

Name: Villaraise fondue (Fondue Villaraise)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves: 6
Cuisine: French
Ingredients: salt and freshly ground black pepper; 400 ml (14 fl oz) Savoie white wine (such as Apremont); 300 g (10 oz) Emmental cheese; 1 large French bread; 50 ml (2 fl oz) kirsch; crisp green salad, to serve; 300 g (10 oz) Beaufort cheese; 2 white garlic cloves, crushed; 200 g (7 oz) Comte cheese; 16 slices Grisons meat (air-cured), thinly sliced

Fondue Villaraise

Preparation info

Serves:
6

Difficulty
Medium
Ready in
35 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Tuck into a bowl of this bubbling, delicious blend of melted mountain cheeses steeped in white wine and a great selection of mountain-cured meats. Great served with a local white wine such as Apremont or Roussette.

Ingredients

300 g (10 oz) Beaufort cheese
200 g (7

Europe
France
Rhône-Alpes
Starter
Mediterranean

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut the cheeses into approximate 1cm (½-inch) pieces. Pour the wine into a fondue pan or other thick-based, flameproof pan. Add the garlic and bring to the boil.

Reduce the heat to a simmer, add the cheese and stir continuously, using a wo