Stéphane Reynaud

Fondue Savoyarde

Savoie-Style Fondue

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Emmental cheese 300 g
  • Comté cheese 300 g
  • Beaufort cheese

Method

  1. Cut up the baguettes for dipping. Rub your fondue pot with some of the garlic, chop the rest and throw it in. Chop the cheeses into small cubes.
  2. Add the white wine to the pot and place it on the burner. Bring to the boil and gradully stir in the cheese with a wooden spoon.
  3. Blend the potato starch wth the kirsch and add to the pot.
  4. When the p