The savoyard fondue
Instructions
Rub with a clove of garlic inside a clay pot or the service provided by fondue.
After private crust cheese, cut into cubes, collect them in garlic scented pot, cover with wine and let stand 3 hours.
In a cup mix the cornflour with the Kirsch.
Place the container with the cheese on the fire and let heat to moderate heat, stirring continuously.
When the cheese is completely melted, add slowly the starch mixture-Kirsch and stir again until you get a smooth velvety cream of medium density.
Before you pick up the bowl set with moderation the salt and pepper.
Serve in fondue pot immediately kept in hot with cubed or lightly toasted bread triangles.
Accompanying wines: Valle d'Aosta DOC Towers, Chianti Classico DOC, Pollino DOC.
Ingredients and dosing for 4 persons
- 600 g of gruyere cheese
- 4 cups of dry white wine
- 1 teaspoon of potato starch
- 1 dram of kirsch
- Bread
- 1 clove of garlic
- Salt
- Pepper