Alpine Cheese Fondue (Mountain Classic)

Be the first to rate

(No Ratings Yet)

Loading...

A rustic, communal dish from the snow-capped Savoie region of the French Alps, this classic cheese fondue combines nutty Gruyère and Beaufort with crisp white wine and a splash of kirsch. Served bubbling in a ceramic pot over a flame, it's meant for gathering friends around the table on a cold evening, dipping cubes of crusty bread into molten, golden cheese.

Nutrition Facts

Per serving (estimated)

• 860 kcalCalories
• 46 gFat
• 28 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 4 gSugar
• 44 gProtein
• 940 mgSodium
• 320 mgPotassium
• 950 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the fondue

• 1 large garlic clove, halved
• 1 cup (240 ml) dry white wine, such as Savoie Jacquère or Apremont
• 8 oz (225 g) Gruyère cheese, grated
• 8 oz (225 g) Beaufort or Comté cheese, grated
• 2 tbsp kirsch (cherry brandy)
• 1 tsp cornstarch
• 1/2 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg

For serving

• 1 lb (450 g) rustic country bread or day-old baguette, cut into 1-inch cubes
• 8 oz (225 g) baby potatoes, boiled until tender (optional)
• Cornichons and cured Alpine ham, for the side plate (optional)

Directions

1. Rub the inside of a fondue pot or heavy ceramic Dutch oven with the cut sides of the garlic clove to coat, then discard the garlic. Set the pot over medium heat and pour in the white wine, bringing it to a gentle simmer without letting it boil.
2. Add the grated Gruyère and Beaufort a small handful at a time, stirring continuously in a slow figure-eight motion until each addition is fully melted before adding more. This keeps the cheese smooth and prevents clumping.
3. In a small bowl, whisk the cornstarch into the kirsch until completely dissolved, then stir the mixture into the bubbling cheese. Continue stirring for 2 to 3 minutes until the fondue thickens to a glossy, ribbon-like consistency that lightly coats the back of a spoon.
4. Season the fondue with the black pepper and a pinch of nutmeg, taste, and adjust with a splash more wine if too thick or a spoonful of cheese if too thin.
5. Transfer the pot to its stand over a lit burner, tea light, or Sterno flame to keep the fondue warm and gently bubbling throughout the meal. Never let it boil hard or it will break.
6. Each guest spears a bread cube on a long fondue fork (or regular fondue fork) and dips it into the molten cheese, stirring gently to coat. If the fondue tightens as it cools, stir in a tablespoon of warm wine to loosen.
7. Serve immediately with the optional boiled potatoes, cornichons, and cured ham on the side. If the pot scrapes clean and cheese sets at the bottom, the traditional cure is a small kirsch or a fresh egg cracked into the remaining cheese — though eating the crusty golden bottom (called la religieuse) is the real reward.

Cook’s Notes

• Always use a dry, crisp white wine — sweet wines will make the fondue cloying and prevent the cheese from emulsifying properly.
• Grate the cheese cold and bring it to room temperature for 10 minutes before melting; this helps it incorporate smoothly into the wine without seizing.
• Keep the heat gentle — if the fondue breaks or becomes oily, whisk in 1/2 tsp cornstarch mixed with a tablespoon of cold wine to bring it back together.
• Cube the bread slightly stale rather than fresh; softer bread falls off the fork and leaves too many crumbs in the cheese.
• Save the golden, cheesy crust that forms at the bottom of the pot — called la religieuse — it's considered the best part by Savoyard tradition.

You might also like

Desserts

Classic French Floating Islands with Vanilla Custard and Caramel

Desserts

Caramelized Pear and Hazelnut Tart with Vanilla Mascarpone Cream

European

Classic Pork Rillettes from Le Mans

Desserts

Gateau Basque Cream Classic