La meilleure façon de réussir sa fondue savoyarde - 750g

gruyere cheese

🥗Healthier: low-fat cheese

💰Cheaper: swiss cheese

Swiss cheese can provide a similar texture and flavor at a lower cost.

emmental cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: monterey jack cheese

Monterey jack can mimic the melting quality of Emmental at a lower price.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the alcohol.

cured meats

🥗Healthier: lean turkey slices

💰Cheaper: salami

Salami is often less expensive and still provides a savory option.

Rub the bottom of the cooking utensil with garlic.

Add white wine to the pot.

Season with a little salt, pepper, and nutmeg (optional).

Heat the mixture until it is simmering, not boiling.

Gradually add the cheese to the simmering wine, stirring gently to create a creamy, stringy texture.

Incorporate kirsch into the fondue for added flavor.

Add a touch of sodium bicarbonate to lighten the fondue and make it easier to digest.

Serve the fondue quickly while it's hot and fluid.

Use stale bread for dipping into the cheese.

If the fondue becomes too thick or too liquid, adjust the ratio of cheese to liquid (about half the weight of cheese in liquid).

If the fondue separates, it may be due to insufficient liquid or overheating; remedy by adding diluted starch and whisking on heat until remulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens