Savoyard fondue with biscantin (cider)

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Savoyard fondue with biscantin (cider)

Savoyard fondue with biscantin (cider)

Number of persons

250 g of county

250 g beaufort

250 g Emmental cheese

50 g Appenzeller

25 cl of cider

2 teaspoons of cornflour diluted in a little cognac

1 clove of garlic


1 pinch of nutmeg

Bread croutons

Preparation: 30 min
Cooking time: 10 min
Step 1
Cut the cheese into strips and crush the garlic to rub it on the sides of the pan.
Step 2
Heat the cider in the pan. As soon as it starts to boil, add the cheese.
Step 3
Stir until it's melted.
Step 4
Add one or 2 pinches of nutmeg powder and a few turns of the pepper mill.
Step 5
At the end of preparation, add the cornflour diluted in the cognac to make the mixture homogeneous.
Step 6
Here it is, it's ready: Bon app├ętit!
Author's note
Biscantin is a cider from Savoy. You can of course replace it with another cider. This recipe is much more digestible than white wine. And above all it is delicious !

I add my grain of salt

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