Home Fondue

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  St. Andre
  Boursault
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  St. Albray
  Pont l'Evêque
  Montagnard
  Chèvre aux Epices
  Caprice des Dieux
  St. Marcellin
  Chaumes
  Pié d'Angloys

  Emmental
  Fol Epi
  Comté

  Morbier
  Doux de Montagne
  St. Nectaire
  Etorki
  Raclette
  Beaufort
  Ossau Iraty

  Bleu d'Auvergne
  Roquefort
  St. Agur
  Fourme d'Ambert

Rambol Fumé
Gourmandise

Five Cheese Fondue

Ingredients

At a glance

Cheeses

Fondue

Serves

3 to 4

- 7 ounces Emmental
- 7 ounces Comté
- 7 ounces Beaufort
- 7 ounces Cremiér de Chaumes
- 7 ounces Mont d'or Vacherin
- 2-3 glasses of white wine
- 2 cloves of garlic

Methods/steps

Preparation:
Remove the rind from the cheeses. Grate the Emmental, Comté, Beaufort, and Chaumes.
Rub the pot with one clove of garlic. Over a low fire, heat the white wine with the remaining garlic clove. Then slowly add all the cheeses until they have completely melted.

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