Cheese Fondue
Our Cheese fondue recipe is inspired from the French alpine Savoyarde made with Comte, Beaufort, and gruyere.
Our Cheese Fondue Recipe
An equal blend of the 3 cheeses, White wine and seasoning.
First rubbed a cut garlic clove your cheese fondue pot then add White wine, cheese, and kirsch. Stirred until melted. A small amount of cornstarch is added to prevent separation.
We serve it with cubes of bread and a side dish of prociuto, apple dice, potatoe and french pickles.
Cheese Fondue Tardition
Temperature and la religieuse
A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a cracker and is almost always lifted out and eaten.
Make your reservation here.
