Beaufort cheese fondue, bread fingers and honey recipe
The very first fondue recipe was discovered in a Zurich cookery book dating from 1885.
Among the main specialities, Swiss fondues are made from Gruyère, Vacherin, Emmental, Appenzeller or Sbrinz. And French fondues made from Emmental, Beaufort or Comté.
The cheese fondue:
1 clove garlic
500g Beaufort cheese
1 egg yolk
The bread fingers:
4 slices country bread
200g Beaufort cheese
4 tablespoon mountain honey
<strong>The cheese fondue.</strong>
Boil the milk with the garlic.
Add 500g of grated Beaufort.
Mix with the nutmeg.
<strong>The bread fingers.</strong>
Toast the bread, cover with slices of Beaufort cheese and cut into fingers.
Serve the fondue in soup plates, with a dash of honey, pepper and the bread fingers...
And one egg yolk.