Savoyard cheese fondue
- January 2015
- Serves 6-8
- Hands-on time 25 min
Serve this cheese fondue recipe with charcuterie, cornichons and lots of bread for the ultimate in sharing.
- 32.2g (19.3g saturated)
- 42.9g (2.8g sugars)
For 8 servings
You can pick up a cheap second-hand fondue pot or set in charity shops or on eBay, or buy a new one from Argos or John Lewis. If you don’t have a fondue set or the pot that comes with it is too small for all the cheese, use a small flameproof casserole instead.
When the fondue is ready, sit the dish on the trivet and spirit burner that come with the set, or buy them separately from a camping shop or from millets.co.uk.
While eating the fondue, keep stirring and adjusting the heat of the spirit burner. The cheese should drape itself evenly over the bread without becoming stringy – if it gets too stringy, turn up the heat on the spirit burner and keep stirring. If the fondue is too runny to cover the bread properly, it’s too hot – turn the heat down and leave it for a few seconds.
Savoie wines are dry, minerally and tend to be lower in alcohol than those from warmer climates. If you can’t find one, use a dry Austrian grüner veltliner or dry Portuguese vinho verde instead.
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