Moyen
4 people
• 800g cheese, cubed or grated (200g/pers)
• 1/3 Beaufort d’Alpage PDO, 1/3 Abondance d’Alpage fermière PDO, 1/3 Emmental de Savoie PGI
• 40 cl dry white wine, ideally from Savoie (Apremont, Roussette de Savoie, Crépy, Chignin)
• 500 g stale white bread
• Optional: 1 clove garlic
• 1 fondue pot
• 1 wooden spoon
• 1 stove
Rub the caquelon with the garlic clove, peeled and halved. Heat the caquelon with 10 cl of white wine. Once the wine begins to foam, pour in ¼ of the cheese mixture, and start stirring in 8 with your wooden spoon to mix the mixture well. Be careful, the fondue must never boil!
Add the wine and cheese gradually, stirring constantly. Make sure you add just the right amount of wine, so that the fondue is not runny. The texture of your fondue should be smooth and creamy. When your fondue is ready, place your fondue pot on the stove and enjoy immediately. Fondue doesn’t wait.
Variants :
La Fondue Montagnarde =
Savoyard fondue based on Comté cheese instead of Abondance d’Alpage fermière AOP.
Swiss Fondue Moitié-Moitié =
50% Swiss Gruyère PDO
50% Vacherin Fribourgeois PDO
La Fondue Brebis Piment d’Espelette =
50% farmhouse Ossau Iraty PDO
50% Estaing du Larzac
Add Espelette pepper before serving
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
