Fondu D’affinois Recipe

Prepare

Grate the Gruyère and tear the Affinois into small, even pieces so it melts quickly and evenly. Measure cream and seasonings.

Place a medium heavy-bottomed saucepan over medium-low heat. Pour in 2 cups double cream and warm gently until small bubbles form at the edges (do not boil).

Stir in the grated Gruyère a handful at a time, stirring constantly with a wooden spoon or silicone spatula until each addition melts before adding more. This gradual approach prevents graininess.

Add the torn Affinois pieces in batches, stirring to incorporate; the high butterfat of the Affinois will make the fondue silky. Keep heat low so the mixture stays smooth and glossy.

Once all cheeses are melted and fully incorporated, season with 1 tsp freshly grated nutmeg, 1/2 tsp freshly ground black pepper, and 1/4 tsp sea salt. Taste and adjust seasoning.

If the fondue is too thick, stir in up to 2 tablespoons warm cream or a splash of warm milk to reach desired consistency. Keep warm over the lowest heat or transfer to a small fondue pot set on a low flame or electric warmer to maintain dipping temperature (avoid boiling).

Toast the pecans in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly browned (2–4 minutes). Remove immediately to a plate to stop cooking and roughly chop once cool.

Core and slice the pear and apple into 1/4" wedges. To prevent browning if not serving immediately, toss fruit lightly in a teaspoon of lemon juice (optional). Halve the grapes.

Arrange the pear, apple, grapes and chopped pecans on a serving board. Drizzle 2 tablespoons of the honey lightly over the fruit and pecans to glaze and add sheen; reserve remaining honey for finishing.

Slice the baguette into 1/2" slices, brush lightly with olive oil (optional) and toast in a preheated 375°F (190°C) oven for 6–8 minutes or until edges are crisp. Alternatively, use a skillet to toast until golden.

Arrange toasted baguette slices and crackers on the board near the fondue pot so guests can spear dippers and coat them in cheese.

Transfer the warm fondue to a small fondue pot or heatproof bowl set over a low flame or warming element. Give it one last stir to ensure smoothness.

Place the fruit and pecans next to the fondue; provide fondue forks or small skewers. Drizzle the remaining 1 tablespoon honey over the fondue or allow guests to drizzle on individual servings for added sweetness.

Scatter the optional fresh thyme leaves over the fruit and a few on the cheese for a herby contrast. Encourage guests to dip baguette slices, crackers, pear, apple wedges and grapes into the warm, creamy Affinois fondue, finishing bites with a sprinkle of pecans and a touch of honey as desired.

If the fondue thickens during service, reheat gently off flame and stir in a tablespoon of warm cream to loosen before returning to the warmer.