Auvergne fondue gets cheesier for winter

01/30/2026

Reading time: about 1 minute

Toute aussi cheesy : la recette de la fondue auvergnate qui change pour l’hiver

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

  1. Warm the gentian liqueur gently in a small saucepan. Do not boil.
  2. Grate or cut the blue cheeses and add them to the warmed gentian.
  3. Add Salers and Cantal in stages, stirring to melt each addition.
  4. Fold in the Saint-Nectaire for its roundness and creaminess.
  5. Finish with the tome fraîche to obtain a smooth, stringy texture.
  6. At first the mixture may seem thick. This is normal.
  7. Mix the blonde lentil flour with a little water to make a thin slurry.
  8. Gradually stir the slurry into the cheese. This stabilizes the emulsion.
  9. Adjust the slurry amount to control thickness. More for a thicker fondue, less for a looser one.
  10. 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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