Fondue Savoyarde Recipe

The earliest known recipe for a fondue as we know it today was found in zurich in a book published in 1699.

Fondue savoyarde recipe. Stir continuously until the cheese is smooth and melted then season with the nutmeg and black pepper. 1 glass of white savoie wine such as apremont or any light delicate white wine. Add the cheeses followed by the nutmeg black pepper and paprika.

Once the liquid is simmering add the cheese in small increments to the pot stirring well between each addition to ensure a smooth fondue texture. Transfer fondue to a chafing dish or fondue pot. The origins of the cheese fondue can be found in switzerland france rhone alps and italy piedmont and aosta valley.

Gradually incorporate the cheese mixture stirring constantly in a figure. Read more about fondue savoyarde. There is one dish that has always been my favourite and it s your traditional swiss cheese fondue.

Pour in the wine and bring it to boil over medium heat. Continue to consistently stir through the mixture until smooth. If you find the cheese is sticking lower the heat.

Posted on 18 11 2013 by hannah rose fit. Combine the wine salt garlic and rosemary into a fondue pot or a large saucepan then simmer over a medium low heat. Ingredients 2 cups whole or 2 milk 1 tablespoon worcestershire sauce 2 teaspoons ground or dry mustard 1 clove garlic peeled and cut in half do not mince 3 tablespoons all purpose flour 3 cups shredded or cubed gruyere cheese 3 cups shredded or cubed emmentaler cheese this is a traditional swiss fondue recipe but you.

If fondue becomes too thick stir in 1 4 cup of dry white wine. Baguette bread cut into 1 inch cubes several hours before. If you can t find all these cheeses use a mixture of emmental and gruyère.