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Entertainment Savoyard fondue: which cheese to choose and what quantity to plan AND the tradition to know to finish a fondue!

15:10  26 october  2020
15:10  26 october  2020 Source:   bfmtv.com

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Cheese is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein.

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Fondue savoyarde : quel fromage choisir et quelle quantité prévoir ET la tradition à connaître pour bien finir une fondue ! © ISTOCK Savoyard fondue: which cheese to choose and what quantity to plan AND the tradition to know to finish a fondue! Nothing like a good cheese fondue to warm up on long winter evenings (especially during curfew). Discover all our recipes to share with family or friends.

Cheese fondue is a recipe that could not be more user-friendly . Its principle? Each one soaks with a special fork, a piece of bread in a mixture of melted cheese and white wine. This winter dish , which is the pride of the Savoie and the Suisse , is traditionally prepared in an caquelon , a kind of terracotta or cast iron pan, previously scraped with a clove of garlic. It has the advantage of not requiring any preparation since the cooking is done at the table!

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How much cheese do I need for a fondue?

Count around 200 grams of cheese (without the rind) per person. As for bread, we advise you to plan a half-baguette per head. Ideally, it is bought the day before, so that the bread is slightly stale and thus easier to cut into small cubes.

What to do with raclette cheese?

Which white wine to choose for the fondue?

Choose a dry white wine from Savoie such as Chignin Bergeron , Roussette de Savoie or l'Apremont . On the quantity side, pour no more than half the weight of cheese . If your wine is of good quality, do not add kirch or nutmeg. They will mask its flavors. Regarding the integration of wine into cheese, there are several schools: those who heat it separately in a saucepan before pouring it over the cheese, those who gradually integrate it into the cheese and those who melt cheese in cold wine.

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Which cheese to choose for the fondue?

The success of a fondue depends essentially on the cheese, so there is no question of ignoring the quality! Another tip: do not mix too many cheeses . We recommend that you select two or three to get a good balance. If you want to prepare a fondue with just one cheese, opt for Comté (18-24 months of ripening). We then speak of fondue jurassienne.

In Switzerland, the fondue is prepared with two cheeses in equal quantities (one fatty, the other dry and salty): Swiss Gruyère and Vacherin Fribourgeois. This recipe is called "half and half" .

The Savoyard fondue is made from Beaufort, Abondance and Gruyère de Savoie. It is very creamy and its flavors are pronounced. If you are addicted to cheese, you can also add farmer Reblochon to your recipe to give it even more creaminess. Fancy a sweet fondue? Mix Emmental, Gruyère and Neuchâtel.

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Our tip for the cheeses to melt at the same speed: grate the hard cheeses and cut the soft cheeses.

What if the fondue is not tied enough?

Your fondue is composed of a liquid phase and a solid phase? It is because it is not well linked! To catch it, dilute 2 tbsp. tablespoon of starch in 3 tbsp. tablespoons of wine . Add a few drops of lemon juice then bring the mixture to the boil without stopping stirring. Pour into the fondue. Mix well. Magic, isn't it?

The tradition to finish a fondue

When there is hardly any cheese left, breaks an egg in the fondue to amalgamate the cheese and prevent it from hardening . This scramble can also be eaten with bread. It's a real treat !

>> Discover our fondue recipes

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