CHEESE FONDUE LES ALPAGES
Fondue les Alpages From the Alps Region by Bernard Mure-Ravaud Serves 4-8
400g (14oz) beaufort cheese
200g (7oz) abondance cheese
400g (14oz) comté cheese
250ml (8½fl oz/1 cup) dry white wine
A one-day-old baguette, cut into 1cm (1/3in) slices Method 1 Trim the rind of all the cheeses and grate them very finely. Don’t compress the grated cheese. 2 Place half the wine in a fondue pan on low heat. Add about one-third of the cheese and stir using a wooden spoon as the cheese starts melting. 3 When the cheese is well on the way to melting, add half the remaining wine and half the remaining cheese, stirring as it continues to melt. Add the remaining wine and cheese and stir again until it has almost melted. 4 Lift the cheese slightly from the pan, using a spoon, to give it a bit of elasticity. The cheese is ready when it is stretchy. This is now the fondue. 5 Do not allow the fondue to boil; it must not become too hot. 6 Keep the fondue warm on a fondue burner. 7 Cut the baguette slices in half. Attach pieces of bread to fondue forks and dip the bread in the cheese, twisting the fork until the cheese sticks to the bread.
I had never eaten a great fondue until I tasted this dish prepared by a cheese master using wonderful cheeses. It’s easy to make; the secret is to melt the cheese slowly. You will need a cheese fondue set