Fondue Aveyronnaise

Technical stages for Fondue Aveyronnaise :

• Melt the 400 g of fresh tome in a special fondue pan .
• Add shredded Salers crushing with a wooden spatula then the Roquefort, while stirring in a figure 8.
• We may facilitate proper melting of the 3 cheeses by diluting 1/2 teaspoon of cornstarch in white wine along with eau-de-vie that is slowly added as you continue to stir.
• When the mixture is smooth and homogeneous, grind pepper generously.
• Do not add salt as the cheeses contain enough.
• Serve on the fondue heater and maintain a near boiling temperature.
• Dip the diced country bread on the tip of a spike or fork.
• (Some guests may like to plunge pieces of steamed potatoes).
• At the end, we can place an egg yolk in the bottom of the fondue pan and mix it with the rest of mixture.