fbpx Beaufort cheese fondue, bread fingers and honey recipe

Beaufort cheese fondue, bread fingers and honey recipe

Fondue de Beaufort, mouillettes et miel
Preparation time
30 min
Cooking time
3 min

Some history

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.

Ingredients

The cheese fondue:
500ml milk
1 clove garlic
500g Beaufort cheese
Nutmeg
1 egg yolk

The bread fingers:
4 slices country bread
200g Beaufort cheese
4 tablespoon mountain honey

Preparation

<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.



Wine suggestion

white wine: Roussette Altesse
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