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Fondue Savoyarde is a classic fondue dish from the Savoy region of France, typically made with a combination of Gruyère and Comté cheese. Here is a recipe for preparing Fondue Savoyarde:
Ingredients:
- 1 pound of Gruyère cheese, shredded
- 1 pound of Comté cheese, shredded
- 1 clove of garlic
- 1 cup of white wine
- 2 tablespoons of cornstarch
- 1 teaspoon of kirsch (optional)
- Salt and pepper, to taste
- Bread, cut into small cubes for dipping
Instructions:
- Rub the inside of a fondue pot or a heavy-bottomed pot with the clove of garlic. Discard the garlic.
- In a separate bowl, mix together the shredded Gruyère and Comté cheese with the cornstarch.
- Pour the white wine into the pot and bring it to a simmer over medium heat.
- Slowly add the cheese mixture to the pot, stirring constantly with a wooden spoon. Once the cheese has melted, add the kirsch (if using) and season with salt and pepper, to taste.
- Keep the fondue simmering over low heat, stirring occasionally.
- Use a fondue fork or a skewer to dip the bread cubes into the cheese mixture, making sure to swirl them around to coat them evenly.
- Enjoy your fondue savoyarde hot, and make sure to keep the cheese mixture at the right temperature, it should be hot enough to keep the cheese melted but not too hot to burn it.
Note: You can also serve traditional accompaniments like boiled or steamed potatoes, pickles and salad with the fondue. The traditional cheese used for this fondue are Gruyere and Comté, but you can experiment with other cheese as well.