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Recipe: Fondue with Saint Agur
Fondue recipe with St Agur, I’ve wanted to try this fondue for a long time, frankly happy if like me you love St Agur. The basis is still the same and the rules have not changed. A fondue that melts gently in its pot on the alcohol fire, take your time, let it melt slowly, gently, gently. Please note that this recipe is not a Savoyard fondue, in fact the Savoyard fondue does not use St Agur. Cheese recipe with this fondue at St Agur that we tasted as a family one evening of the week.
Recipe ingredients
- Fondue recipe with Saint Agur for (4 people)
- 200 g of Comté
- 200 g of Beaufort
- 200 g of Appenzell
- 200 g Swiss Gruyere
- 250 g of St agur
- 4 dl white wine
- ½ nutmeg
- 3 cloves of garlic
- Pepper
Instructions
- Pass your fondue pot with garlic.
- Cut the cheeses with a mandolin (large holes) and place them in the caquelon.
- Cut the St Agur into cubes and add it to the Gruyères.
- Add 1 turn of pepper,
- Grate the ½ nutmeg.
- Add the wine.
- Prepare the bread by slicing it, everyone can then cut their bread to the desired size (as in Switzerland).
- Place the fondue pot on its support and gently melt the cheese, stirring constantly.
- The time to melt the cheese, this allows you to drink the aperitif, to enjoy your guests.
- The fondue should not boil.
- Once the fondue is eaten, crack an egg and taste the nun (crust formed at the bottom of your fondue pot).
Preparation time: 30 minutes
Cooking time: a few minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Fondue au Saint Agur
My favorite wine for this Côtes-du-jura (White) recipe (Grape varieties: Chardonnay, Savagnin)
Temperature between 7 ° and 8 °
Rapping the cheese
Saint Agur
Cut the st Agur
Cut bread
Let it melt slowly
