When winter settles in, few dishes warm the body and soul like a bubbling cheese fondue. A television segment on Télématin revived an Auvergne classic, blending local cheeses and a touch of gentian to create a richer, more aromatic fondue. Follow these practical steps to reproduce a creamy Auvergne fondue at home, with tips from presenter Carinne Teyssandier.
Essential ingredients for an Auvergne cheese fondue
- 60 g Fourme d’Ambert (mild blue cheese)
- 90 g Bleu d’Auvergne
- 150 g Salers
- 150 g Cantal
- Saint-Nectaire (quantity to taste)
- 120 g tome fraîche (fresh tome)
- 60 g gentian liqueur (about 6 cl)
- 1 tablespoon blonde lentil flour
- Stale bread, cut into cubes for dipping
How to prepare the fondue: clear step-by-step method
- Warm the gentian liqueur gently in a small saucepan. Do not boil.
- Grate or cut the blue cheeses and add them to the warmed gentian.
- Add Salers and Cantal in stages, stirring to melt each addition.
- Fold in the Saint-Nectaire for its roundness and creaminess.
- Finish with the tome fraîche to obtain a smooth, stringy texture.
- At first the mixture may seem thick. This is normal.
- Mix the blonde lentil flour with a little water to make a thin slurry.
- Gradually stir the slurry into the cheese. This stabilizes the emulsion.
- Adjust the slurry amount to control thickness. More for a thicker fondue, less for a looser one.
- Serve immediately with cubes of toasted or stale bread for dipping.
Smart tips to get a silky, lump-free fondue
Texture control and stability
- Lentil flour prevents separation and adds a mild nutty note.
- Stir steadily over low heat to avoid curdling.
- If the fondue splits, whisk in a spoonful of warm water to bring it back together.
Serving and pairing suggestions
- Use rustic bread or small boiled potatoes for variety.
- A light salad or pickles cut the cheese richness.
- Offer extra gentian on the side for those who like a stronger finish.
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