The most famous type of Savoie cuisine is the cheese fondue and we couldn’t agree more!
It has become a standard for a dinner with friends after a long day skiing in the French Alps. After all, we should all be allowed to indulge after a long day of sports.
Fondue comes from the French word fondre – to melt – and has historically had its roots in the Swiss Alpine region. A place where cheese, wine, and garlic are slowly heated in a cast iron pot to create a warm cheese sauce that is used to dip pieces of bread. The difference between Swiss and French fondue is that the French version is made with cheese like Beaufort, Compte, and Emmental (or Gruyere). Some recipes even use Reblochon and Abondance cheeses in the mix. Whereas Switzerland uses strictly Gruyere and Vacherin (from Freiburg).
Here is a delicious cheese fondue recipe that we love from the famous restaurant La Calèche in Chamonix, France.
- 1 garlic clove, halved crosswise
- 500 ml (17 fluid ounces) dry white wine (preferably a Sauvignon Blanc)
- 2 teaspoons kirsch or eau-de-vie (optional)
- 450 g (16 ounces or 1lb) Comté cheese, grated
- 450g (16 ounces or 1lb) Gruyère cheese, grated
- Rub the cut sides of the garlic halves all over the inside of a medium saucepan.
Add the wine and bring to a boil over medium heat.
Next, add the cheese mixture to the saucepan a handful at a time, stirring between additions until all the cheese has been added and melted. Add the kirsch, if using, and stir to combine.
- For an extra stringy fondue, add 400g (14 ounces) of grated Emmental to the cheese mix and enjoy!
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