A Cheese Dream: Savoyard Fondue with Wild Mushrooms

If you are cheese-lover like me, this post if for you. Imagine, three different kinds of cheese, seasoned, melted with the help of alcohol and you deep a piece of dry bread into it,  the bread softens ... So simple, so perfect.
Fondue is a Swiss/French dish, it is great for winter evenings especially after a skiing day. It is rather heavy but it is impossible to resist.
Special thanks to Fred, for preparing this great meal for My Food Chronicles.


Time: 30 minutes     Level : Medium   Yield: 3 - 4 servings

Ingredients
300 gr. Swiss Gruyere cheese
300 gr. Emmental cheese
300 gr. Comté cheese
100 gr. Wild Mushroom
Dry white wine
Corn starch
3-4 gloves of garlic
Butter
Stale bread

Hint

If you would like to go for more classic style then instead of Emmantel and Comté cheese, you can also use Vacherin Fribourgeois cheese.

Preparation

Slice the bread into cubes. Peal and crush the garlic and saute it with butter. Then add the mushrooms and cook them until they release their water and shrink. Lower the temperature and add half of the cheeses to the pot. Stir continuously. Add some wine and continue to stir. Once you have enough space, add remaining* cheese, add some more wine and continue stir until the mixture is smooth.

*Make sure you reserve some cheese and wine, because you will need to add more cheese if the mixture is too loose and if it is too stiff some more wine.

Mix the starch with wine and add it to mixture in order to stabilize the mix and prevent fat separating from the cheese. Continue to stir two more minutes.

Transfer the pot carefully onto fondue burner to keep warm and serve immediately. In addition to bread, serve it based on your preference with boiled potato, bacon and/or some salad. Do not forget to stir the fondue from time to time while you are eating. Bon appetit