About this recipe:For an unforgettable fondue, try this recipe from Savoie, France. Use a mixture of cheese for best results, like 1/3 Comte, 1/3 Beaufort and 1/3 Gruyere. Also, a white wine from Savoie is preferable. Always stir the cheese with a whisk. Slowly draw a figure of eight as you stir the cheese! This is very important!
1kg cheese (an equal mix of Comte, Beaufort and Gruyere)
5 cloves garlic
100ml white wine
salt and pepper to taste
1/2 teaspoon of ground nutmeg
1 small glass of brandy
1 loaf of bread - cut into small pieces about two hours before serving
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Method Prep:20min › Cook:30min › Ready in:50min
Grate the three cheeses and mix together.
Rub the fondue pot with a clove of garlic cut in half. Add the white wine and bring to the boil.
When the wine starts boiling, gradually add the 3 cheeses. Crush the 4 garlic cloves and add to the cheese mixture. Stir until smooth then add salt, pepper and nutmeg. Stir well.
Add a small glass of brandy and taste before serving, then adjust the seasoning if needed. Serve with cubes of bread.