Fondue au Crémant

By • February 15, 2011 1 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This fabulous recipe comes from Saveur Magazine! Delicious! This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.

2 1/4 cups sparkling
white wine
1 tbsp. cornstarch
4 cloves garlic, halved
1 lb. Gruyère, grated
1 lb. Vacherin Fribourgeois or
Appenzeller, grated
2 tbsp. cognac or French brandy
1/4 tsp. baking soda
1 tbsp. fresh lemon juice
Kosher salt, to taste
Day-old country-style bread, cubed


Serves 8

More Great Recipes: Snacks|Cheese & Dairy|Appetizers