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Mom Eva┬┤s Fondue Au Savoie

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Margi Cintrano View Drop Down
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    Posted: 09 December 2012 at 09:49
 
Fondue is a Swiss invention, however, the dish has long been a part of the Savoy and border regions dividing France from Switzerland. Fondue is very popular in the Savoy region which is south of Lake Geneva, and according to the locals, Savoyard ( or Savoie ) fondue, included mushrooms, however, the Swiss version without mushrooms had become more popular. Savoie Fondue is prepared with:  white wine, Kirsch - a clear Alsace cherry brandy; and  a variety of cow cheeses which you shall encounter below.
 

Gruy├Ęre, Switzerland Designation of
Origin.

 
 
Map:  Savoie Region.
 
 
Beaufort, Savoie, France on the Swiss frontier.
 
 
 
Southern Savoie, on Italy┬┤s Frontier ( see Aosta and Torino ).  
 
  
Typical Dairy Sign.
 
 
 
In the Alpine village of Bonneval-sur-Arc in Savoie, my maternal Grandmom Margot had prepared this Cheese Fondue, for New Year┬┤s Eve, for my Mom Eva, henceforth, she employed local cheeses Comt├ę and Beaufort cow varieties and a white wine called Chignin Bergeron. It was served with cubed French bread for dipping and served with charcuterie and a green salad on the side.
 
 
French Cheese: Comt├Ę
 
 
 
French Emmenthal.
 
 
 
Driven to passion as I am a true cheese-aholic, excluding a few waxy orange cow varieties or orange rind cheeses, which I find detestable;  everytime Feather would mention, she is making a Fondue; I had to face another re.translate and so this is the recipe and I  posted it ...  Hug
 
Here is the recipe and the subs, I have employed.
 
 
Beaufort Cheese.
 
 
Savoie Fondue in Tiella Clay Pot
 
 
MOM EVA┬┤s ALPINE FONDUE AU SAVOIE ...
 
9 OUNCES OF BEAUFORT, OR SWISS GRUY├łRE CHEESE or FRENCH EMMENTHAL
9 OUNCES OF COMT├ë OR FRENCH BEAUFORT CHEESE
*** Note: you can employ 4.5 ounces of each of the 4 cheeses, if you prefer; 18 oz. total in cheese required.  
2 tblps. all purpose flour
1 1/2 cups of dry white wine; I employ a White French Burgundy Grape Wine from THE Rh├┤ne D.O.; or a French or German Riesling or Alsace Gew├╝rtaminer
1 tablespoon Kirsch ( clear cherry brandy from Alsace )
a pinch of nutmeg
1 pound of French style baguette sliced into 1 inch cubes
*** Skewers and large Fondue Pot
 
1) toss cheeses freshly grated into a large bowl with the flour
2) bring the dry white wine to simmer in the Fondue Pot or heavy large saucepan over medium flame
3) add 1 handful of cheese to pot and whisk until melted and smooth like velvet
4) repeat with remaining cheese, one handful at a time, whisking until melted and velevety after each addition
5) combine the Kirsch clear cherry brandy and a pinch of nutmeg and season to taste with salt and black freshly ground pepper, and whisk until bubbly about 2 to 3 mins.
6) place the fondue pot over candles or canned heater
7) serve fondue with bread cubes and skewers and allow diners to skewer and dip their own bread
 
SERVE WITH WHITE WINE, USED IN THE FONDUE or KIRSCH CLEAR CHERRY BRANDY CHILLED OR A CHAMPAGNE / CAVA / PROSECCO / LAMBRUSCO OR OTHER SPARKLING WHITE WINE.
 
 
Bonneval Sur Arc, Savoie, France.
 
 
 
Swiss Gruy├Ęre Cheese.
 
 
 
 
ENJOY, JOYEAUX NOEL,
HAPPY HOLIDAYS.
Margaux Cintrano.










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Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2012 at 10:18
Margi--I will have to do some shopping to find your wine and those kinds of cheeses.
Is the French Burgundy--red, ?  What does that do to the color of the fondue?
What wine do you use that you most enjoy the flavor profile in fondue?

When I was looking at how we made swiss cheese fondue, we used three types of non-Swiss (made in that country), swiss-type cheese (white, holes), I don't recall exactly. We used corn starch instead of flour. Does the flour work well--I imagine it does, I've just not made it like that. I couldn't remember the type of wine we used, but, with searching, I found it to be Liebfraumilch, low cost, mass produced.

I'll try your recipe. I can't wait to try something new, probably for Christmas Eve, before dinner. Instead of a main dish, which we usually had as Swiss fondue, I'll serve it during appetizers.
Perfect timing on you posting this thread. ~Feather
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2012 at 10:28
Good Evening Feather,
 
To answer your questions firstly:
 
1) Burgundy can be a white or red grape variety and Rh├┤ne is the French wine growing region and Designation of Origin; and the grapes can be white or red. It is one of most important regions in France. California also produces White Burgundies.
 
I use a White Burgundy French wine; www.winespectator.com is an excellent source for wine information.  I would not employ a red wine in Cheese Fondue ...
 
2)  FRENCH EMMENTHAL HAS HOLES and can be used as 1 of the cheeses.
 
3)  I have never used corn starch, as wheat flour was used by my maternal family.
 
4)  Swiss Gruy├Ęre is a lovely cheese to combine and has excellent simmering results.
 
5) Comt├Ę is from SAVOIE AS WELL AS BEAUFORT, SO THIS REGION USES ITS LOCAL CHEESES.
 
They are available in the USA too;
 
 
 
 
6) You can use the German White you have mentioned, or a RIESLING or a GEW├ťRTZAMINER white wine from Alsace, a region in between France and Germany, which specialises in these two very lovely white wines. 
 
 
 
A very lovely Gew├╝rtzaminer white is produced by Miguel Torres, in the Designation of Origin of Pened├ęs in Barcelona, called Waltraud, after his German wife.  It is a semi sweet floral aromatic white, while very refreshing.
 
 
Note: these 2 grape varieties are also produced in California, and if I am not mistaken, Oregon and Washington.
 
If you have any other questions, please do not hesitate to ask.
 
Kindest regards and thanks,
Margi.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 04:31
I haven't had fondue in ages....honestly don't remember the last time.
This may be something out of the ordinary for us to do this year...thanks for the recipe.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 05:07
Hoser,
 
Its a such a  lovely social and affectionate way to dine with close friends and loved ones.
One can prepare filet mignon fondue for a main course or the cheese as an appetiser of main course; or a chocolate dessert fondue. 
 
 
Thanks for your contribution.
Enjoy ! Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 08:32
swiss-type cheese (white, holes),
 
FWIW, Feather, the cheese marketed in America as "Swiss," is a version of Emmentaler.  
 
It comes as quite a shock to people used to Kraft slices to learn that the real "Swiss" cheese comes in large wheels averaging 3' in diameter and 6-10" high.
 
The German Allgauer Emmental is based on the Swiss recipe, except it is smaller, and ripens faster. Although sometimes eaten young, Swiss Emmental is typically aged 12-18 months, whereas the German is aged three months.
 
Bergkase is another German cheese based on Emmental. Although I don't know of anyone who has done so, it would probably work as part of a fondue mix.
 
To complicate things even further, there is an Austrian Bergkase that has a different texture and flavor than the German. It, too, would likely work in a fondue.
 
Indeed, seems to me that just about any of the Alpine cheeses could make an interesting addition.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 09:28
Brook,
 
As you know my younger daughter lives in Z├╝rich; henceforth, the difference between Swiss Cheese produced in Switerland, and the manufacturer Kraft Swiss Cheese, are night and day, in flavor profile, texture, apperance and of course, Size !
 
Switzerland, Austria and Germany are countries quite close together, also sharing the German Language and so, their cheese production know how has been shared over the years, however, the best Swiss Cheese, I have ever tasted is in Switzerland; at the Central Z├╝rich or Central Geneva Markets. Unbelievable ...
 
Though I truly prefer Gruy├Ęre from the Gruy├Ęre Region close to Geneva and the Swiss Alpine frontier of France.  Gruy├Ęre, pronounced Gru yeer has a good melting point, and thus, works exemplary with Fondues or Au Gratin dishes, sandwiches or as toppings.
 
I believe you are probably right, that most of the Swiss or Swiss French Alpine semi hard cow varieties would work well in Fondue.
 
Thanks for your informative contribution.
Kindest,
Margi.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2012 at 10:38
Swiss Cheese produced in Switerland, and the manufacturer Kraft Swiss Cheese, are night and day, in flavor profile, texture, apperance and of course, Size !
 
Absolutely, Margi. In fact, I'd almost said, "....an insipid version of Emmentaler."  My point wasn't to suggest that they taste similarly. Rather, there's a basic problem in that Europeans, for the most part, have no idea what we mean when we say "Swiss cheese." Nor do most Americans understand what Swiss cheese is supposed to resemble.
 
I totally agree with you about Gruyere. It should always be included in any fondue mixture. I rarely make fondue, but when I do the starting point is equal parts of Gruyere and Comte. Then I build on that.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 08:24
Good Evening,
 
My daughter Nathalia who lives in Switzerland, had brought up the topic of alternative Fondue Swiss Cheese Varieties; and here is her listing:
 
1) T├¬te de Moine  ( see Photo on: www.switzerland-cheese.com )  
 
 
 
 
 
2) B├╝ndner
 
 
 
 
 
3) Appenzeller ( see photo on: www.switzerland-cheese.com )
 
 
4) Racelette ( see photo on: www.switzerland-cheese.com )
 
 
5) Sbrinz ( see photo on: www.switzerland-cheese.com )
 
 
 
Nathalia recommended this website, of numerous Swizz cheeses to assist you in your purchases outside of Switzerland:  www.switzerland-cheese.com
 
Kind regards,
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 13:30
At our Christmas Eve celebration with us and the boys, we made our version of fondue.
About 4-(8 oz) types of shredded cheese, corn starch, and German wine Liebfraumilch.
French imported swiss, baby swiss, Fontina, and Emmanthaler. We easily spent over $40 on cheese and wine for 5 people.

We heated it in an electric fondue pot which kept it at just the right temperature so we could eat it while and food was grilled and then kept it very nicely while we ate the food with the fondue. (It comes with a magnetic detachable cord, so it's safe with children around--for those of you with little children dining with you. If you accidentally pull the cord--it detaches instead of spilling the hot fondue.)

It was the best fondue we've ever had (and we have it every year). It went really well with the grilled prime rib and t-bone steaks.
DH liked it but I think he'd like something a little milder, while I loved having a little sharper flavors. The boys are used to a pretty flavorful and sharper fondue, from having it every year since they were children.
The next fondues we'll make will be one with milder cheeses that DH likes, and I'm going to make a swiss cheese fondue with Wisconsin made cheeses.

Milton Wisconsin is nick-named the Swiss Cheese Capital of the US. They have several cheese producers there (and all across Wisconsin) and I've checked their pricing ($8-11/lb). It will be a day trip to go see all the swiss type cheeses and taste test them and get some, yum.

After Christmas Eve, I woke up Christmas morning and was just craving a little more fondue, it was just that lovely. ~Feather
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2013 at 09:30
I love fondue, Margi, and the classic recipe that I use seems very close to yours. Perfect for winter, I just may have to make some again soon! My choices of cheese is very limited, but I believe I should be able to get some Gruy├Ęre and Emmenthal - not the true, good stuff of course, but I can make due.  I haven't had any luck locating kirsch, so I normally use a cherry brandy that I hope is an adequate substitute.
 
I have also come across many different varieties of fondue that I would like to try, ranging from beer-and-cheddar-cheese fondues to of course the mongolian varieties etc., and nearly everything in-between - even dessert fondues, of course!
 
I wanted to ask, what is the origin of the word, Savoyard? It looks familiar, but I cannot place it.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2013 at 09:38
Tas. We have a family tradition no matter where we all are; December 31st is Fondue Night and the 12 Grapes ... The Kirsch or Cherry Brandy has a health related function: it subsides tight bowels which can be devloped by the Cheese ....   I love Steak Fodue And Chocolate Fondue. Shall do a photo spread next time I prepare at Home !
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 February 2018 at 14:04
Thank you very very much Ron ..    
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