Fondue savoyarde

Name: Fondue savoyarde (Savoy Fondue)
Yield: Serves 6
Cuisine: France
Ingredients: 1 clove garlic; White bread, cut in large bite-size chunks; 1 lb (500 g) Emmenthal, rind removed, cut in cubes; 4 oz (125 g) Vacherin, rind removed, cut in cubes; 1 lb (500 g) Beaufort or Comte cheese, rind removed, cut in cubes; 1 lb (500 g) Beaufort or Comte cheese, rind removed, cut in cubes; Pepper; 3 fl oz (75 ml) kirsch; 6 glasses dry white wine; Nutmeg

Savoy Fondue

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 clove garlic
1 lb (500 g) Beaufort or Comte cheese

Europe
France
Starter
Side dish
Spicy
Mediterranean
Vegetarian

Method

Rub the garlic clove all over the inside of the fondue pot. Put in the cheeses and wine, nutmeg, pepper and kirsch. Cook over a low heat until the cheese has melted and the fondue is smooth. Serve with the chunks of bread for dipping.