Homemade Savoyard fondue (Comté, Beaufort, Emmental cheeses)
If there's one dish that everyone can agree on when it's cold (or just when you're craving melted cheese), it's Savoyard fondue. The secret isn't complicated: just choose good cheeses. Here, I'm going with an ultra-indulgent trio: Comté, Beaufort, and Emmental.
Serves 4:
250g of Comté cheese
250 g de Beaufort
120g of Emmental cheese
1 tsp cornstarch
15 cl + 5 cl of dry white wine
1 clove of garlic
A little nutmeg
Crushed pepper
To accompany
Green salad
Prepare the cheeses
1- Cut the cheeses into small cubes or grate them.
Scrub the fondue pot
1. Cut the garlic clove in half, then rub it thoroughly inside the fondue pot. 2. You can leave the garlic in the pot if you prefer a stronger flavor.
Heat the wine
1- Pour 15 cl of white wine into the fondue pot and heat over medium heat: the wine should be hot, barely simmering, without boiling.
Add the cheeses gradually
1. Lower the heat slightly, then add the cheeses a handful at a time, stirring continuously (ideally with a wooden spatula, using a figure-eight motion). 2. Take your time: this is what makes for a smooth fondue.
Add the cornstarch
1. In a small glass, mix the cornstarch with the remaining 5 cl of white wine (chilled). 2. When the fondue is almost smooth, pour this mixture into the fondue pot and stir: the fondue will become thicker and more stable.
Season
3. Add a little nutmeg, and possibly some pepper. Taste and adjust. Enjoy!
