Recipes  /  Beaufort cheese fondue, bread fingers and honey

Beaufort cheese fondue, bread fingers and honey recipe

Origin : Alpes du Nord
Main course
Fondue de Beaufort, mouillettes et miel
Preparation time
20 min
Cooking time
10 min
Medium

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 are made from Emmental, Beaufort or Comté.

Ingredients

The cheese fondue:

  • 500ml milk
  • 1 garlic clove
  • 500g Beaufort cheese
  • Nutmeg
  • 1 egg yolk

 

The bread fingers:

  • 4 slices country bread
  • 200g Beaufort cheese
  • 4 tablespoon mountain honey

Preparation

The cheese fondue: 

Boil the milk with the garlic.

Add 500g of grated Beaufort.

Mix with the nutmeg.

 

The bread fingers: 

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.

 

 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix



Wine suggestion

Roussette de Savoie
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