Fondue with St Agur


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


  1. Pass your fondue pot with garlic.
  2. Cut the cheeses with a mandolin (large holes) and place them in the caquelon.
  3. Cut the St Agur into cubes and add it to the Gruyères.
  4. Add 1 turn of pepper,
  5. Grate the ½ nutmeg.
  6. Add the wine.
  7. Prepare the bread by slicing it, everyone can then cut their bread to the desired size (as in Switzerland).
  8. Place the fondue pot on its support and gently melt the cheese, stirring constantly.
  9. The time to melt the cheese, this allows you to drink the aperitif, to enjoy your guests.
  10. The fondue should not boil.
  11. 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

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