SAVOYARDE FONDUE, VALAISANNE FONDUE: ALTERNATIVES WORTH DISCOVERING
Swiss cheese fondue may be the most well-known variety, but there are other European classics for you to try, like savoyarde fondue, from Savoie, in France. This fondue is made using primarily local cheeses such as Comté, Gruyere and Emmental from Savoie, as well as Beaufort. Add a little kirsch and white wine (from Savoie, of course!) to follow the traditional, age-old French recipe to a T!
Valaisanne fondue (from Valais, Switzerland) is known for its light tomato and spice flavours, which adds some acidity and enhances the flavours of the cheese blend. Be warned, however: once you start, you won’t be able to stop. It’s that good!
CHEESE FONDUE 101:
Use a thick-bottomed pot so that the cheese doesn’t stick.
Ideally, use a cast iron or ceramic fondue pot with a burner: these provide the best results when it comes to cheese fondue. Stainless steel electric pots, for their part, can also do, but you need to keep a closer eye on them, as the cheese might stick to the bottom. Non-stick fondue pots are not recommended.
Opt for three-pronged forks, which have a better hold of the bread.
At the end of the meal, you may notice that the fondue has stuck lightly to the bottom of the pot, creating a crust. You can unstick this crust with a spatula… and eat it! It’s absolutely delicious!