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Fondue Savoyarde

Weight: 400

Maturation: at least 90 days

Cheese Type: Cooked, Pressed cheese with a washed rind

In Savoyard cuisine, the cheese fondue recipe is a regional dish, based on melted cheese and dry bread. This preparation is called half/half because it is made from several cheeses such as Beaufort, Abondance and Cousin cheese (similar to Appenzeller). It is a popular dish in France that is typically eaten when practicing winter sports with family or friends.

Savoyard fondue should be eaten with small pieces of bread or baked potatoes, using a fondue fork. Dip the bread in the melted cheese to taste and be careful not to lose your piece of bread in the fondue, you risk getting a dare!

Melt the preparation over very low heat in a pot for 5 minutes and serve immediately, or use a fondue set.

Leftover fondue can be refrigerated and reheated for later use.

Wine Pairing:

White dry wines (Pinot gris, Riesling, Jura wines)
Red wines (Beaujolais, Pinot noir)

Raw
Cow
Full
Indication Géographique Protégée (IGP) label
IGP

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