The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie, the region was annexed by France as late as 1860, and even now it retains a very distinct and independent character.

For 6 people

Utensils

Skillet Small alcohol stove Windmill

Ingredients

400 g Old Comté 400 g Beaufort 200 g Emmental from Switzerland or Savoy 1 large clove of garlic 30 cl Dry white wine from Savoie 1 glass of Kirsch brandy 500 g Country bread Salt and pepper

Production

1 Start your classic Savoyard fondue recipe by cutting the cheeses into strips, removing the crusts. Cut them into small pieces.

2 Peel and cut the garlic clove in half. Rub it inside a fondue pot.

3 Pour in the wine and heat gently until it foams. Add the cheeses and heat, stirring, until a homogeneous preparation is obtained.

4 Salt and pepper and add the kirsch. Cut the country bread into small pieces.

5 Place the pan on a small alcohol stove. You just have to dip the bread in the cheese.