Savoyard fondue with truffle
Savoyard fondue with truffle
Ingredients
Number of persons
-
6
+
600 g of Emmental cheese or Savoy Gruyère cheese
360 g of county
360 g of Beaufort
60 cl dry white wine (from Savoie)
1 clove of garlic
1 black truffle from the Perigord (20 g)
Pepper
5 cl of kirsch
Dry bread
Preparation
TOTAL TIME: 30 MIN
Preparation time: 20 min
Cooking time: 10 min
Step 1
Put your truffle and your cheese mould in a hermetically sealed box for at least 24 hours so that the perfume of the truffle penetrates the cheese (maximum 3 days).
Step 2
One hour before the meal, rap the cheese, mix with half the grated truffle, pepper and wine, set aside.
Stage 3
Prepare the fondue pot, rubbing the bottom with the clove of garlic.
Step 4
Heat over medium heat, stirring regularly, until cheese is completely melted and homogeneous (about 10 minutes).
Step 5
Add at the end of cooking a cork of kirsh and the rest of the grated truffle.
Stage 6
Serve with bread croutons and possibly spleen potatoes, and a good dry white wine from Savoy.
I add my grain of salt
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