Fondue de Beaufort Recipe - de la maison

A recipe closer to what is made at home.

Ingredients:

600 g Beaufort
(half Beaufort d’Alpage if you have it, half regular Beaufort is common at home)
300 ml dry white wine from Savoie
(Apremont is the most typical)
1 clove garlic, halved
1 tsp cornstarch (maïzena)
1–2 tbsp kirsch (optional; many families skip it)
White pepper (never black)
Nutmeg, a tiny pinch
Day-old country bread, cut into cubes
 

Directions:

1. Garlic the pot
   Rub the caquelon well with the cut garlic. Leave the clove in if you like it stronger (many do).

2. Warm the wine
   Heat gently until hot but not boiling.

3. Add the cheese
   Add the finely grated Beaufort, a handful at a time, stirring slowly and patiently. No rushing. Heat stays low.

4. Smooth it
   Dissolve the cornstarch in the kirsch (or a little wine) and stir it in once the cheese is melted.

5. Season lightly
   A little white pepper, barely any nutmeg. Usually no salt.

6. To the table
   Set over a low flame. Stir now and then. Eat slowly.

No mixing cheeses unless needed 

Too thick? Add a splash of warm wine.

Too thin? Let it bubble once, briefly — never boil hard

If it splits: A spoon of wine + gentle heat + patience fixes it.

Drink the same wine you cooked with.