During our holiday to the French Alps we ate lots of cheese. And I mean LOTS. Everyday. For breakfast. For lunch. For dinner. And lots of wine. For breakfast, for…euh?…not really…11am is lunch time right?
So, we ate lots of cheese when we were there, and once in the form of a delicious fondue savoyarde aux cèpes. It was absolutely gorgeous. It was also the first time we had fondue with cèpes inside. So good! And fondue is one of those meals that you forget how good it is and how much you love it until you do and you think ‘why don’t we eat this more often?’. Except for the fact that it isn’t the healthiest of meals. But when it comes to cheese, who cares.
And so it was with that question in our minds that we made our way to the shops on our way to the airport to buy ridiculous amounts of cheese to make fondue at home. And some wine. Obviously.
I do however appreciate that some of these will not be easy to find unless you are in France, and not everywhere in France either. I lived in France for 8 years and I don’t remember seeing them that regularly. If you cannot find one or all of them, you can use Gruyère, Comté and Emmental instead. Comté is used a lot.
We also bought, while in the Savoie region, some of their cured saucisses. We got a few flavours and the ones we decided to have with our fondue was a noix (walnut) one and a girolles (type of mushroom). They worked great with the cheeses we used. I can’t say that it’s traditional to eat them with the fondue but as we didn’t have any other cured meats we went with it and we weren’t disappointed.
Now for the recipe. It is meant to be for 4 people…we ate it between the 2 of us because we kept looking at the cheese and thinking it wasn’t much…we felt so full and a little bit sick…so you’ve been warned!
Note: a lot of recipes also have some kirsch in them so feel free to add it if to decide to make this. A small cherry glass will do the trick.
1 clove garlic, peeled and slightly crushed
1 glass of white Vin Savoyard, or other light, dry white wine
115g of Beaufort, grated
115g of Beaumont, grated
115g of Abondance, grated
1 tsp. freshly grated nutmeg
Freshly ground black pepper
A baguette, cut into cubes
Some cured meats (optional)
Potatoes, boiled (optional)
A fondue pot/set
Rub the fondue pot with the garlic. Don’t skip this step! It’s really worth it for the subtle flavour it adds.
Pour the wine and bring to a boil over high heat. Reduce the heat to medium and gradually and slowly add the grated cheese. Hopefully you will have a food processor to grate them all. If not, think about the amazing arms you will have after this!
Stir constantly with a wooden spoon until the cheese has melted, careful to not boil the mixture. Apparently the best way to stir a fondue is to do it in a figure of eight. Do so until the mixture has thickened. This can take 20 minutes so be patient. Add the nutmeg and pepper. If you use kirsch this is the time to add it to your fondue.
Take your pot to your fondue set. Serve with your bread and cured meats/potatoes if using.
Stir frequently during your meal and if it becomes too thick, stir in a little bit of white wine.
It was so delicious and brought back wonderful happy memories of our holiday. A much needed reminder as it already feels like it was months ago!