Description
La Calèche in Chamonix is an alpine haven full of French comfort food. Try their famed fondue with its masterfully layered flavor and satisfying warmth.
Ingredients
Scale
- 1 garlic clove, halved crosswise
- 500 ml (17 fluid ounces) dry white wine
- 2 teaspoons kirsch (optional)
- 450g (16 ounces or 1 pound) Comté cheese, grated
- 450g (16 ounces or 1 pound) Gruyère cheese, grated
Instructions
- Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine.
- For an extra stringy fondue, add an extra 400g (14 ounces) grated Emmental to the cheese mix.
- Category: Appetizer
- Cuisine: French