Savoyard Fondue

Étapes

• Choosing quality ingredients is essential if you want the fondue of your dreams. First the cheese, then the wine. Be sure to use three different cheeses (preferably from Savoy) in equal amounts. For the wine, Jongieux Blanc from Domaine Chevallier Bernard is perfect.
• Cut the bread, preferably a bit dry, into small pieces.
• Cut the cheese into small pieces, or better yet, grate it.
• Cut the garlic in half and rub the inside of the fondue pot with it.
• Put half of the white wine into the fondue pot.
• Add the cheese gradually while stirring with a wooden spoon in a figure-eight motion.
• Then add the rest of the wine while continuing to stir. Depending on the texture of the mixture, feel free to add more wine and cheese gradually.
• Once the mixture is homogeneous, it’s ready! Don't forget to keep stirring in a figure-eight motion throughout the meal. Feel free to accompany the fondue with a glass of Jacquère or Gamay.
• Still have room? Variations exist! Add half a Reblochon cheese or an egg so you don’t waste any! Or both if you're in the mood.