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This is another one of those centuries-old dishes that were invented as a practical way to use old cheese and old bread. In this case, the dish is called fondue jurassienne. The star of this fondue is Comté cheese, a staple in the Jura and Franche-Comté regions.
To make this cheesy fondue, highly acidic white wine is first warmed in a pan or a pot, and it is then combined with a combination of Comté cheese and cornflour until it is thoroughly combined with the wine. Kirsch, salt, and pepper are added to the whole combination, which is then transferred to a well-warmed, garlic-rubbed fondue pot set over a flame.
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Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruyére, Beaufort, Emmental, and Comté.
Savoie tradition says that if your piece of bread slides off the fork into the rich, hearty fondue, you must buy the next round of drinks, kiss the person next to you, or even run naked through the snow. After the dish has been communally shared and consumed, the fondue pot is crusted with toasted cheese, called la religieuse - providing some sort of a religious delight for true fondue afficionados.
MOST ICONIC Fondue Savoyarde
View moreThis fondue variety is essentially the same as fondue Bourguignonne, but the hot oil is replaced by boiling wine in which the consumers dip meat, fish, or vegetable pieces. Those ingredients are typically topped with tartare sauce, mustard, or sauce Béarnaise before consumption.
There are two main versions of this fondue – one is made with red wine, which is usually flavored with garlic, onions, fresh herbs, salt, and pepper, while the white wine version is typically flavored with coriander, white pepper, chicken broth, chiles, and cinnamon.
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