Cheese Fondue Recipe

By Sophie Gayot

A very convivial (and easy) dish to spend some fun time with your family and friends.

Serves 6

– 14 oz. (400 gr.) Beaufort
– 7 oz. (200 gr.) Emmental or Jarlsberg
– 14 oz. (400 gr.) Comté
– 1 big garlic clove
– 1 glass of dry white wine
– 2 tablespoons of kirsch (optional)
– 2 baguettes

• Cut the cheeses in pieces.
• Cut the baguettes in pieces.
• Peel the garlic. Cut it into two pieces.
• Rub the garlic inside the fondue dish.
• Put the cheese in the fondue dish.
• Add the wine.
• Add the kirsch.
• Cut the garlic in small pieces.
• Add the garlic.
• Melt the cheese until you can wrap the bread with the cheese.
• Stir while melting.

> Sophie’s Tip: Don’t cut the baguettes all at once. (Otherwise, the bread will be wasted if you don’t end up using all of the pieces.)