Il Cucinologo
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Reblochon Fonduta

17/11/2023

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

Ingredients

  • 1 Reblochon (about 450 gr)
  • 200 ml dry white wine (you may opt for an Italian wine such as Friulano or one from Alto Adige)
  • 1 garlic clove
  • Freshly ground black pepper
  • Grated nutmeg
  • 2 teaspoons cornstarch (cornstarch dissolved in a little cold water)
  • To serve: cubed bread, boiled potatoes, raw vegetables or cured meats for pairings

Preparation

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

Serve the Reblochon fonduta with cubes of toasted bread, boiled potatoes, raw vegetables such as peppers, carrots, or celery, or pair with cured meats like prosciutto crudo or bresaola for an even more Italian touch.

Trivia

The word “Reblochon” comes 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 produced, did not milk their cows completely. Once the officials had passed, they performed a second milking to obtain the remaining milk, richer in fat, from which they produced Reblochon.