30 min

Cheese Fondue Savoyarde

Name: Cheese Fondue Savoyarde
Cook time: 30 min
Yield: 4
Ingredients: 400.00 g Emmental de Savoie PGI; 400.00 g Beaufort cheese PDO; 400.00 g Abondance AOP; 1.00 clove Drôme White Garlic PGI; 1.00 glass Kirsch brandy; 1.00 loaf Bread; 30.00 cl White wine

There's nothing more comforting than dipping your toast in this melted cheese bath... 3 cheeses from Savoie are used for optimal flavour: Abondance PDO, Beaufort PDO, and Emmental de Savoie PDO. Fondue is the ultimate winter dish! Enjoy

Ingredients For

Emmental de Savoie PGI

400 g See the article
Beaufort cheese PDO 400 g
Melting cheese

Abondance PDO

400 g See the article
Drôme White Garlic PGI

1 clove See the article
Kirsch brandy 1 glass
Bread 1 loaf
White wine 30 cl

Find French products near you

Preparation

Cut the bread into medium-sized cubes. 

Cut all the cheese into cubes. Peel the garlic clove and rub the base of the fondue pot with it. Place the fondue pot on the heat and pour in the white wine. Bring to the boil and then gradually add the cheese, stirring all the time with a wooden spatula.

Leave to melt on a low heat. When the cheese has completely melted, add the kirsch brandy to the mix and stir. Dip the pieces of bread and enjoy!