Fondue Savoyarde
Traditional Savoyard fondue made with a blend of local cheeses.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Fondue's origins can be traced back to the alpine regions of Switzerland and France, where peasants sought ways to utilize hardened cheese and stale bread during long winter months. The dish evolved as a communal way to share a warm, comforting meal.
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Fondue Savoyarde is deeply ingrained in Savoyard culture as a symbol of conviviality, warmth, and shared experiences. It's a dish meant to be enjoyed in the company of family and friends, fostering a sense of community.
Communal Dining
Fondue is traditionally served in a communal pot, encouraging diners to gather around and dip pieces of bread into the melted cheese. This shared experience fosters conversation and strengthens bonds between participants.
Regional Identity
Fondue Savoyarde is a proud representation of the Savoy region's culinary heritage. The use of local cheeses and wines showcases the region's agricultural bounty and unique flavors.
Winter Tradition
Fondue is particularly popular during the winter months, providing a warm and comforting meal in the face of cold weather. It's often enjoyed in ski chalets and mountain homes, creating a cozy and inviting atmosphere.
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Fondue Savoyarde offers a rich and savory flavor profile, characterized by nutty cheese notes and a subtle tang from the wine.
The dominant flavors are derived from the blend of local Savoyard cheeses such as Comté, Beaufort, and Emmental. White wine, typically a dry Savoyard variety like Apremont or Roussette, adds acidity and enhances the cheese's flavor. Garlic contributes a subtle aromatic depth, while Kirsch (cherry brandy) can sometimes be added for a touch of fruitiness and warmth. The bread absorbs the cheesy sauce, creating a satisfying textural contrast.
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Cheese Selection
Use high-quality Savoyard cheeses for the best flavor and melting properties. A blend of Comté, Beaufort, and Emmental is a classic choice. Ensure the cheeses are properly aged for optimal taste.
Wine Pairing
Choose a dry, crisp white wine from the Savoy region, such as Apremont or Roussette, to complement the cheese's richness. The acidity of the wine will help cut through the fat and balance the flavors.
Bread Selection
Use a crusty, day-old bread that will hold its shape when dipped into the cheese. Baguette or sourdough are excellent choices. Cut the bread into bite-sized cubes for easy dipping.
Garlic Infusion
Rub the inside of the caquelon (fondue pot) with a clove of garlic before adding the cheese mixture. This imparts a subtle garlic flavor to the fondue without being overpowering.
Temperature Control
Maintain a gentle simmer to prevent the cheese from burning or separating. Stir the fondue occasionally to ensure it remains smooth and creamy.
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