Cheese Fondue Savoyarde

Introduce the dish as Cheese Fondue Savoyarde.

Cut the fipi cheese into 1/4 inch squares, removing the rind.

Cut the con cheese in the same way, removing the rind.

Cut the buur cheese similarly, removing the rind.

Rub the bottom of a thick-bottomed pot with the piece of garlic.

Place the pot on the stove and add the cut cheeses (fipi, con, and buur).

Pour dry white wine into the pot until it reaches half to 3/4 full.

As the cheese begins to melt, prepare the Dijon mustard and K Bas mixture by combining 1 tablespoon of Dijon mustard with about 1 oz of K Bas.

Once the cheese is melted and smooth, add the mustard and K Bas mixture to the pot and stir until well combined.

Cut the baguette into large chunks for dipping.

To properly dip the bread, stab it with a fork on both sides of the crust to prevent it from falling into the cheese.

Dip the bread into the melted cheese, rotating it to cover it completely, and enjoy.

Equipment Needed

Allergens