Monsieur Marcel's Fondue Savoyarde
This recipe courtesy of Monsieur Marcel makes for a warm tummy on a cold day, combining all of our favorite alpine cheeses with a bit of Roquefort to spice things up.
- 1.5 oz Appenzeller
- 1.5 oz Gruyère de Beaufort
- 1.5 oz Swiss Cheese
- 1.5 oz Morbier
- 1 oz Roquefort
- 3 oz white wine
- Kirch
- 1 oz flour
- 1 oz butter beurre manie
First make the beurre manie by mixing butter and flour with your hands until well combined
In a fondue pot combine the wine, beurre manie, and all the cheese with a wire whisk. Whisk until cheese is melted, and finally add a dash of kirch.