Fondue savoyarde

Fondue savoyarde

Ingredients

  • 400g of Comté
  • 400g of Beaufort
  • 400g of Gruyère
  • 3dl of dry white wine
  • 1 glass of kirsch
  • 1 spoonful of starch
  • 1 clove of garlic
  • pepper and nutmeg
  • large quantities of stale bread cut into large cubes

Preparation

Rub the inside if the fondue pot with the clove of garlic. Cut the cheese into small cubes or grate it. Put into the fondue pot with the wine and bring to a boil over a low flame, stirring constantly with a wooden spoon. Dilute the starch with the kirsch, and pour this mixture into the fondue, stirring it constantly. The fondue must look like a smooth and homogenous cream. Add pepper and nutmeg.

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