By Catherine B
Classic melted fondue from the Rhône-Alpes!
- 250g of beaufort
- 250g of appenzeller
- 500g of compté
- 1 large glass of Gewürztraminer (or any white wine)
- half glass of calvados liqueur
- 2g of nutmeg
- stale bread cut into small pieces for dipping in your fondue when the latter will be hot
Level of difficulty Easy
Cooking time 10mins
Cost Budget Friendly
Rub your pot with a garlic clove.
Cut all the cheese into cubes.
Put the cheese in the pot, then the wine.
Turn on the heat, and stir constantly until the cheese is melted.
Once the cheese is melted, add the nutemeg. Stir it in, then add the Calvados Liqueur.
Put the stale bread on a stick, dip it in the cheese, and enjoy!