The Best Fondue Recipe

These are pictures of our brand new Cheese Fondue Cooking Experience in Paris

3,5 pounds of cheese
mix of 4 cheeses, possibly 18-months aged Comté, Beaufort, Emmental de Savoie, Swiss Gruyère
tip: the cheeses need to be at room temperature
0,5 cups of white wine
acidic, slightly sweet, fleshy texture - a « vin de Savoie » (Roussette, Apremont, ...) is perfect
1 garlic clove
freshly ground pepper bread
bread
the more crust the better, like a baguette. It’s even better if you can buy it the day before.
bonuses
1 pinch of nutmeg
1 baby glass of kirsch
to have nice flavors and help with digestion
1 pinch of baking soda
to get a cloudy foamy fondue
1 teaspoon of cornstarch
if your fondue is too liquid
1 egg yolk
to enjoy your fondue to the last crumb

0- choose a muscular friend to cut the bread into small cubes
1- cut the rinds off your cheeses and grate them
2- rub the fondue pot with your garlic clove, then mince it and add it to the pot.
3- pour the white wine into the pot and bring to a simmer and reduce the heat to low
4- add the cheese progressively while stirring in a «8» movement until everything is melted and homogeneous
5- if you feel that your fondue is too liquid, dilute the cornflour is the kirsh and pour it it, if it’s not liquid, just forget about the cornflour
6- add pepper and nutmeg
7- become a cheese wizard as you add the baking soda
8- bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
9- transfer to fondue pot set over a flame
10- ENJOY

You can download and print the recipe below!