When I was young, we used to go skiing with my family in winter and one of my best memories is the evening when after a great day of skiing, the family would gather around a good Savoyard fondue! I have continued this tradition with my husband and son, the Savoyard fondue, the comfort food by excellence, is now a must for our ski trips.
Ingredients (for 6 people):
400 g comté cheese
400 g beaufort cheese
200 g Emmental cheese
300 ml dry white wine
1 tsp nutmeg
1 tsp cornstarch
1 glass of kirsch liqueur
1 clove of garlic
1 pinch of pepper
1 egg (yellow)
- Cut the 3 cheeses into small cubes.
- Rub the garlic clove into the fondue pot and leave it in.
- Pour 250 ml of white wine and heat.
- In a small container, pour the remaining white wine (50 ml), the cornstarch and the nutmeg. Stir and set aside.
- When the wine is simmering, pour the cheese (in several batches) while stirring (with a wooden spatula) over low/medium heat.
- When the cheese is well melted, pour in the wine/mayo/muscade glass and continue to stir gently.
- The mixture starts to become smooth and frothy, still a little liquid. Add pepper and kirsch. It’s ready to serve!
- Put the egg yolk in the fondue pot when there is no more liquid left, in order to get the remaining cheese at the bottom.