Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

¨ 17 oz of Gruyère de Comté cheese (Order)
¨ 17oz of Beaufort cheese (Order)
¨ 7.05 oz of Reblochon cheese (Order)
¨ 1.5 oz of butter
¨ 2 cloves of garlic
¨ 1/2 bottle of vin blanc de Savoie (white wine of Savoie) (Order)
¨ 1 soup spoon of potato flour
¨ Salt and pepper
¨ If desired 1 large bread not too fresh.
Take off the crust of the cheeses and cut them in small cubes. Rub the casserole with
garlic and leave to clove in the casserole, add 1.5 oz of butter and heat on low. Pour 1
glass of white wine from Savoie, still turning with a wood spoon. Slowly incorporate
the rest of the wine and the cheeses. Then, add the salt and pepper, if desired, and
place the casserole on a portable stove. Stick on a fork or fondue sticks little pieces of
bread, not too fresh and dig them in this unctuous creamy and smooth paste.
(The best is to use a fondue dish).This dish is perfect on a cold and rainy day with
friends or family.
This dish is very popular in France and is usually a winter dish. People do it after a
long day of skiing or a cold and rainy day.

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