The Savoie region, which lies in the center of the Rhone and French Alps, is one of the most beautiful places in the world – and home to some of the most exquisite food in Central Europe. This area, dashed with ski resorts and stunning vistas, is full of hearty, rich dishes that help warm the blood after a cold day on the slopes. Fondue Savoyarde, a unique fondue recipe normally containing gruyere and emmentaler, is one of the most notable Swiss delicacies served in the region.
Ingredients
2 cups whole or 2% milk
1 tablespoon Worcestershire sauce
2 teaspoons ground or dry mustard
1 clove garlic, peeled and cut in half (do not mince)
3 tablespoons all-purpose flour
3 cups shredded or cubed Gruyere cheese
3 cups shredded or cubed Emmentaler cheese
*This is a traditional Swiss fondue recipe, but you can change the cheeses for fontina, cheddar, or any other kind you’re interested in.
Directions
Heat medium saucepan over low heat
Combine milk, Worcestershire sauce, mustard, garlic, and flour in the pan once warmed. Continue stirring and leave on low heat until you see bubbles
Begin gradually stirring in cheese, while still over low heat. Remember to stir in a figure-8 motion, which prevents the cheese from forming a “ball” in the middle
Once cheese has melted and the sauce is thoroughly mixed, transfer fondue to a warming pot or standard Fondue pot.
Serve with toasted bread cubes, vegetables or meat of choice.
