- Grate or dice the Gruyère de Beaufort, Gruyère de Comté, Appenzeller, Morbier and Roquefort cheeses and mix them in a bowl.
- Rub the inside of a fondue pot or heavy pot with the garlic clove. Pour in the wine and bring it to boil over medium heat. Gradually incorporate the cheese mixture, stirring constantly in a figure-eight pattern with a wooden spoon.
- When the cheese is entirely melted, about 20 to 25 minutes, add salt, pepper and nutmeg to taste. Stir in the mustard and kirsch.
- To serve, set the fondue pot on the table over a fondue burner and let diners spear pieces of bread with fondue forks and plunge them into the fondue. Stir the fondue frequently (always in a figure-eight pattern) to keep it from separating or sticking to the bottom.
- When the fondue is nearly finished, clean up the pot by putting in some pieces of bread, adding the egg and stirring with a wooden spoon until the mixture thickens. Let diners pick out the pieces of bread with their fondue forks.
- This recipe yields 6 to 8 servings.
- Each of 8 servings: 958 calories; 57 grams protein; 42 grams carbohydrates; 2 grams fiber; 58 grams fat; 34 grams saturated fat; 212 mg. cholesterol; 1351 mg. sodium.
- Variations: Add ham, prosciutto or dried mushrooms, such as porcini or morels, along with the wine.
- Comments: Fondue cheeses are a matter of personal choice, but in the Savoie, the mix usually includes two Swiss-type cheeses, Gruyère de Comté and the rarer Gruyère de Beaufort (in Los Angeles, available only at Monsieur Marcel in the Farmers Market), along with the pungent semisoft Morbier.
Notes:
Recipe from Laurent Bonjour, cheese master at Monsieur Marcel, which also sells a premixed fondue Savoyarde cheese combination |
