Name: Classic Savoyard Cheese Fondue
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Beaufort cheese, grated; 200 g Gruyu00e8re de Comtu00e9 cheese, grated; 200 g Comtu00e9 cheese, grated; 1 large garlic clove, halved; 400 ml dry white wine (such as a Savoie or Sauvignon Blanc); 2 tbsp kirsch (cherry brandy); 1 tbsp cornstarch; 1/2 tsp freshly grated nutmeg; Freshly ground black pepper, to taste; 1 large crusty baguette, cut into 2.5 cm cubes; 12 small boiled baby potatoes, optional; 8 cornichons, for serving; 120 g cured Jambon de Savoie or Bayonne ham, sliced

A traditional melted cheese dish from the French Alps, this hearty fondue combines Beaufort, Gruyère, and Comté with dry white wine and a splash of kirsch. Served bubbling hot with crusty bread cubes, it is the ultimate communal winter meal.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
38 gFat
22 gSaturated Fat
45 gCarbs
2 gFiber
3 gSugar
38 gProtein
950 mgSodium
280 mgPotassium
950 mgCalcium
2 mgIron
1 mgVitamin C
280 mcgVitamin A

Ingredients

For the cheese mix

200 g Beaufort cheese, grated
200 g Gruyère de Comté cheese, grated
200 g Comté cheese, grated

For the fondue base

1 large garlic clove, halved
400 ml dry white wine (such as a Savoie or Sauvignon Blanc)
2 tbsp kirsch (cherry brandy)
1 tbsp cornstarch
1/2 tsp freshly grated nutmeg
Freshly ground black pepper, to taste

For dipping and serving

1 large crusty baguette, cut into 2.5 cm cubes
12 small boiled baby potatoes, optional
8 cornichons, for serving
120 g cured Jambon de Savoie or Bayonne ham, sliced

Directions

Rub the inside of a heavy fondue pot (caquelon) thoroughly with the cut sides of the garlic clove, then discard the garlic.
Pour in the white wine and place over medium heat on the stovetop until the wine is hot and just beginning to bubble at the edges, but not yet boiling.
Add the grated cheeses a handful at a time, stirring constantly in a slow figure-eight motion with a wooden spoon, allowing each addition to melt fully before adding the next.
In a small bowl, whisk the cornstarch with the kirsch until smooth, then stir the slurry into the melted cheese mixture and continue stirring for 2 to 3 minutes until smooth and slightly thickened.
Season with the grated nutmeg and a generous grind of black pepper, then taste and adjust seasoning. The fondue should be glossy, thick enough to coat a fork, and gently bubbling.
Carefully transfer the pot to a fondue burner with a low flame or tea light at the table to keep it warm throughout the meal, stirring occasionally.
Serve immediately with the cubed bread, boiled potatoes, cornichons, and sliced cured ham so each diner can spear and dip as they please.
If the fondue becomes too thick as it sits, stir in a splash of warm white wine; if it loosens too much, increase the burner heat slightly to bring it back to a creamy consistency.

Cook’s Notes

Always grate the cheese fresh; pre-shredded cheese contains anti-caking starches that prevent a smooth, glossy melt.
Rubbing the pot with garlic and then discarding it infuses a subtle aroma without leaving overwhelming raw garlic flavor in the fondue.
Keep the fondue at a gentle simmer, not a boil; high heat can cause the cheese to break and turn grainy or oily.
If the fondue does split, whisk a teaspoon of cornstarch with a tablespoon of cold wine and stir it in off the heat to bring it back together.
Save a few crusts of bread to swirl in the pot at the end; the Savoyard tradition says this prevents a cheesy 'crust' from forming at the bottom of the caquelon.