From Scox's kitchen in France.

Originally published on Cookpad France as Fondue de fromages, with US measurements.

Cheese Fondue

Name: Cheese Fondue
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 14 oz Beaufort cheese (about 400 grams); 9 oz Comté cheese, preferably young (about 250 grams); 9 oz Tomme de Savoie (about 250 grams); 1 cup dry white wine from Savoie (about 250 ml); 2 tablespoons Kirsch (about 30 ml); 1 garlic clove; 1 teaspoon cornstarch; 1 loaf rustic country bread or walnut bread

Scox @Scox

France

I don't like cheese, it's weird! Paradoxical, right?

Well, I don't like cheese when it's "raw," that's for sure! I also don't like cooked cheese when it's too strong, obviously! Sometimes it's okay if the flavor is masked...

So, does that mean cheese fondue loses its appeal? Not at all, because our friend cheese always comes with alcohol (not everyone will enjoy that, sorry, but you can try it without. I can't promise anything, and I wouldn't risk tasting it without... Why? See the first paragraph!)

I don't like cheese, it's weird! Paradoxical, right?

Well, I don't like cheese when it's "raw," that's for sure! I also don't like cooked cheese when it's too strong, obviously! Sometimes it's okay if the flavor is masked...

Scox @Scox

France

I don't like cheese, it's weird! Paradoxical, right?

Well, I don't like cheese when it's "raw," that's for sure! I also don't like cooked cheese when it's too strong, obviously! Sometimes it's okay if the flavor is masked...

I don't like cheese, it's weird! Paradoxical, right?

Well, I don't like cheese when it's "raw," that's for sure! I also don't like cooked cheese when it's too strong, obviously! Sometimes it's okay if the flavor is masked...

Saved

Ingredients

20 minutes

Serves 4 servings

14 ozBeaufort cheese (about 400 grams)
9 ozComté cheese, preferably young (about 250 grams)
9 ozTomme de Savoie (about 250 grams)
1 cupdry white wine from Savoie (about 250 ml)
2 tablespoonsKirsch (about 30 ml)
1garlic clove
1 teaspooncornstarch
1 loafrustic country bread or walnut bread

Saved

Steps

20 minutes

1

Gather all your ingredients nearby. This recipe comes together quickly, so have everything ready!
2

First, prepare the fondue pot by rubbing the inside with the garlic clove. Remove the germ from the garlic, then rub it all over the pot until the clove is used up (or until you get tired of rubbing!).
3

Next, prepare the bread. I like to use a good walnut bread for this. Cut it into large cubes and let them air dry. This helps prevent the bread from falling apart in the cheese and might save grandma from ending up in the stairwell!
4

Now, slice all the cheeses and arrange them on a plate. No need to be too precise here—you'll see why!
5

Time to heat things up. Pour the white wine into the fondue pot (I used Apremont, but any dry white wine from Savoie or similar will work) and heat over medium until small bubbles appear. Once you see bubbles, carefully flambé the wine to make it easier to digest!
6

Meanwhile, dissolve the teaspoon of cornstarch in 2-3 tablespoons of Kirsch. You'll use this mixture later.
7

Add all the cheese to the pot with the wine and stir well in a figure-eight motion. (I've tried stirring in a four—it works, but only mixes halfway!)
8

Now, pour in the Kirsch-cornstarch mixture and stir well into the melted cheese.
9

That's it—time to enjoy! (Honestly, time to fill up your belly...) I like to serve it with some good Savoie-style sausage and ham on the table. It fits perfectly and goes great with the bread.
10

Enjoy! PS: For all the Savoie locals, you'll notice I didn't call this a 'fondue savoyarde' because I took a few liberties with the cheese selection...