Home

Reblochon Fondue

17/11/2023

Reblochon fondue is a dish of French origin, precisely from the Savoy region. However, we can add an Italian touch to this recipe by using typical ingredients from our country. Here’s how to prepare a Reblochon fondue with a pinch of Italian flair:

Ingredients

  • 1 Reblochon (about 450 gr)
  • 200 ml of dry white wine (you might opt for an Italian wine like Friulano or an Alto Adige)
  • 1 clove of garlic
  • Freshly ground black pepper
  • Grated nutmeg
  • 2 teaspoons of cornstarch (cornstarch dissolved in a little cold water)
  • For serving: cubed bread, boiled potatoes, raw vegetables or cold cuts for pairings

Preparation

  1. Cut the Reblochon into small pieces after removing the rind, if you prefer (some like to leave it on for more flavor).
  2. Rub the garlic clove on the bottom and sides of a saucepan or a fondue pot.
  3. Pour the white wine into the saucepan and heat over medium heat until it is about to boil.
  4. Gradually add the cut Reblochon, stirring with a whisk or wooden spatula to melt it evenly.
  5. Once the cheese begins to melt, add a pinch of freshly ground black pepper and grated nutmeg to taste.
  6. Mix the cornstarch with a little cold water and then add it to the fondue. Continue stirring until the fondue achieves a smooth and homogeneous texture.
  7. If the fondue is too thick, you can add a little more white wine to thin it.
  8. Transfer the saucepan with the fondue to a tabletop burner to keep the cheese warm and creamy during the meal.

Serve the Reblochon fondue with toasted bread chunks, boiled potatoes, raw vegetables such as bell peppers, carrots, or celery, or pair with cold cuts like prosciutto or bresaola for an even more Italian touch.

Curiosity

The word “Reblochon” derives from the patois term “reblocher,” which means “to milk again.” This cheese originates from an ancient practice of farmers who, to avoid paying a tax on the quantity of milk milked, did not milk their cows completely. Once the officials passed by, they performed a second milking to obtain the remaining milk, richer in fats, from which they produced Reblochon.