Savoyard Fondue Recipe
Savoyard Fondue
Flavors of Savoy
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: 10 minutes

Difficulty: Easy
For 6 servings

- 400 g (14 oz.) Comté
- 400 g (14 oz.) Emmental
- 400 g (14 oz.) Beaufort
- 750 ml (3 cups) dry white wine
- 450 g (1 lb.) country bread
- 1 clove of garlic
- 3 pinches of cornstarch
- Nutmeg, salt, pepper

Suggested accompaniments
- thin slices of raw ham
- Grisons dried meat
- thin rounds of garlic sausage
  1. Remove the rind from the cheeses; cut them into thin slices. 
  2. Rub the inside of the fondue pot with the clove of garlic. Add the wine and heat over low heat. 
  3. Whisk in the cornstarch dissolved in a little wine. 
  4. Add the sliced cheese and melt over low heat, stirring constantly with a wooden spoon in a figure-8 pattern until smooth. 
  5. Remove the pot from the heat; season to taste with pepper and nutmeg. Place the pot on a warmer in the center of the table.
  6. Stick a piece of bread onto a long two-pronged fork and dip into the melted cheese to coat well. Enjoy the fondue with a local wine.
Some other French fondues

Jura: 100% Comté
Normandy: Camembert, Pont-l'Evêque, Livarot, cream, milk, Calvados, shallot
Normandy: remplace the Calvados, milk and cream with farm cider

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