One of the most loved dishes in France during the winter is Cheese Fondue – Fondue Savoyarde. The dish is exactly as its name: the cheese is melted with a bit of white wine, served with chopped bread pieces that have been left overnight to go stale and dry (that way when you dip them in the Cheese fondue, the bread will absorb the liquid and become just soft and moist enough without going soggy). Matthias and me did some thinking and we finally decided to invest in a small fondue device, because if we eat this dish in the restaurant it would be double the price of the device, and I can also use this device to make Asian style fondue so it’s actually killing two birds with one stone.
As soon as the device arrived, we went to buy the necessary ingredients, and made our fondue the very next day. Sitting next to the hot and steaming fondue, and with the sweet smell of cheese spreading around the room, the cold weather doesn’t seem to exist anymore for us happy people that were savoring the dish this fondue is usually served with only bread, but I also added some cured meat and pickles. You don’t necessarily have to have a fondue machine to make this dish, a small Asian fondue pan or a heatproof cocotte on a grill will do the job too.
Công thức tiếng Việt: Lẩu phô mai – Fondue Savoyarde
Cooking time: 20 minutes
Servings: 2-3 people
- 1/2 clove of garlic
- 150ml dry white wine – I used Gewurtztraminer
- 250g Emmental
- 200g Comté
- 200g Beaumont
- 1 teaspoon corn starch
- 1 French baguette
1. Cut bread into bite size pieces, leave them outside overnight to go stale and dry up. If you forget to do this step, here’s a quick fix: spread the bread pieces into a single layer on a microwave-safe dish and microwave for about 20-30 seconds, until the pieces dry up but not yet become rock hard. Cut the cheese into small cubes or grate them.
2. Turn the fondue machine on medium. Lightly crush the garlic clove and brush it all over the inside of the pot. Pour in the white wine, reserve about 2 tablespoons.
3. When the wine starts to bubble, pour in the cheese in batches, stir so that they melt completely before adding the next batch. Stir until all the cheese have melted and become smooth and silky, dissolve the corn starch with the reserved white wine, slowly pour the mixture into the cheese and stir until the cheese mixture is thicken to your liking.
Note: you don’t have to use the 3 cheese that I used, only 2 would work too. The ratio of cheese to wine is usually 3 cheese : 1 wine. However this ratio is only for reference, you can freely adjust it to suit your taste.
Some types of cheese that are fondue-friendly:
- Monterey jack
Some wines that can be used in this dish:
- Chenin Blanc
- Pinot Blanc
- Pinot Grigio
- Sauvignon Blanc
Bon appétit ❤