Margi Cintrano
Washing Up
Savoy Alpine 4 Cheese Fondue with Kirsch from the hamlet of Bonneval Sur Arc, Savoy, France has been a specialty in our family for generations. This Fondue is absolutely awesome for entertaining close friends and / or family.
6 Servings.
4.5 Ounces of French Beaufort cheese
4.5 Ounces of Swiss Emmenthal
4.5 Ounces of French Comté
4.5 Ounces Swiss Gruyère
*** Note: for cheese availability, one can use 9 ounces of Emmenthal and 9 ounces of Swiss Gruyère which are more easily obtainable
2 tablespoons of All Purpose Flour
Pinch of Nutmeg
1 1/2 cups of dry white wine ( preferably Alsace Riesling or French White Burgundy )
2 tblsps. Clear Cherry Brandy called Kirsch ( note: perhaps you have a Bartender friend you know on a regular basis who can supply this )
*** The Kirsch is necessary due to true fact that it eliminates, getting binded by so much cheese.
1) Toss cheeses in a large bowl ( room temperature required )
2) bring the white wine to simmer in fondue pot or heavy large saucepan
3) add 1 ladle of cheese to pot and whisk until melted and smooth
4) repeat this process with all remaining cheeses, whisking until melted and smooth
5) then, add the Kirsch and nutmeg, salt and black pepper
6) whisk until cheeses bubble - 2 minutes or so
7) set fondue pot over candle or heat source that you use, and serve the fondue with Crusty bread cubes, Granny Smith apple slices and skewers and a wonderful white wine of choice.
*** white wine decreases the accumulation of fat grams from the cheese
*** red wine or Kirsch : also fine choices too
M.C.
6 Servings.
4.5 Ounces of French Beaufort cheese
4.5 Ounces of Swiss Emmenthal
4.5 Ounces of French Comté
4.5 Ounces Swiss Gruyère
*** Note: for cheese availability, one can use 9 ounces of Emmenthal and 9 ounces of Swiss Gruyère which are more easily obtainable
2 tablespoons of All Purpose Flour
Pinch of Nutmeg
1 1/2 cups of dry white wine ( preferably Alsace Riesling or French White Burgundy )
2 tblsps. Clear Cherry Brandy called Kirsch ( note: perhaps you have a Bartender friend you know on a regular basis who can supply this )
*** The Kirsch is necessary due to true fact that it eliminates, getting binded by so much cheese.
1) Toss cheeses in a large bowl ( room temperature required )
2) bring the white wine to simmer in fondue pot or heavy large saucepan
3) add 1 ladle of cheese to pot and whisk until melted and smooth
4) repeat this process with all remaining cheeses, whisking until melted and smooth
5) then, add the Kirsch and nutmeg, salt and black pepper
6) whisk until cheeses bubble - 2 minutes or so
7) set fondue pot over candle or heat source that you use, and serve the fondue with Crusty bread cubes, Granny Smith apple slices and skewers and a wonderful white wine of choice.
*** white wine decreases the accumulation of fat grams from the cheese
*** red wine or Kirsch : also fine choices too
M.C.
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