Savoyard fondue with truffle

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Savoyard fondue with truffle

Savoyard fondue with truffle

Number of persons

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)


5 cl of kirsch

Dry bread

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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