Photograph of the finished Fondue savoyarde

France · Lẩu phô mai kiểu Savoie

Fondue savoyarde

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gruyère cheese Gruyère cheese 1.8 lb
  • Photograph of White wine White wine 1 ⅔ cups
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Cornstarch Cornstarch 0.7 oz
  • Photograph of Bread Bread 1.1 lb
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Cut the garlic cloves in half, rub them all over the inside of the ceramic pot, then put the garlic back in the pot.
  2. 2 Grate the Gruyère cheese into strands, then toss them evenly with cornstarch so that each strand is coated.
  3. 3 Heat the white wine in a saucepan until it simmers gently, but do not let it boil vigorously.
  4. 4 Add the cheese in batches, stirring in a figure-eight motion until it melts completely before adding the next batch, for a total of about 10 minutes.
  5. 5 Season with pepper and nutmeg, and keep the pot on the alcohol stove over low heat.
  6. 6 Cut the bread into square blocks with the crust on, skewer them with a fork, and dip them completely into the cheese.

With an appliance

  • Microwave 38 min

    Replace step 3: heat the wine in a ceramic saucepan at 700 W for 2 minutes until very hot; reduce the time slightly but avoid transferring the saucepan and don't need to monitor for boiling. In step 4, add the cheese in handfuls, stirring constantly to prevent separation.

Start cooking