Go Back
–+ servings

Cheese Fondue Savoyarde

Dinner
A glorious, bubbling cauldron of Beaufort, Comté, and Emmental melted together enriched with white wine and a splash of Kirsch until it's smooth and impossibly stretchy. It's intensely savory, properly indulgent, and tastes like the French Alps in winter. Served with bite-sized chunks of crusty baguette, inviting everyone to dip and swirl their bread through the luscious, melted cheese!
Cheese Fondue recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients 

  • 300 gr Beaufort cheese grated
  • 300 gr Comté cheese grated
  • 300 gr Emmental cheese
  • 1 clove garlic
  • 750 ml dry white wine
  • 1 ½ tsp cornflour
  • 30 ml Kirsch cherry brandy, optional for digestion

Equipment

Instructions

1. Prepare the pot

  1. Rub the inside of the fondue pot with the cut sides of a garlic clove. This gently flavours the pot without overpowering the taste of the fondue.

2. Heat the wine

  1. Pour half the bottle of dry white Savoie wine into the pot and heat over medium heat. Bring it almost to a boil but do not let it boil over.

3. Mix cornflour and Kirsch

  1. In a small bowl, combine 1 ½ teaspoons of cornflour with about 30ml of Kirsch until smooth. This will help stabilize the cheese mixture.

4. Melt the cheeses

  1. Gradually add the grated cheeses (Beaufort, Comté, and Emmental) to the hot wine, stirring constantly in a figure-eight motion. Add a handful at a time and stir until fully melted before adding more.

5. Thicken the fondue

  1. Once all the cheese is melted and smooth, stir in the cornflour and Kirsch mixture gently until the fondue thickens and develops a glossy texture.

6. Season

  1. Add a pinch of freshly ground black pepper and optionally a light dusting of nutmeg. Avoid adding salt as the cheese and Kirsch provide enough seasoning.

7. Serve and enjoy

  1. Place the fondue pot over the fondue burner to keep warm. Serve straight away with bite-sized chunks of crusty baguette, inviting everyone to dip and swirl their bread through the luscious, melted cheese!

Notes

  • The triple cheese blend of Beaufort, Comté, and Emmental is key for authentic Savoyarde fondue, balancing nuttiness, creaminess, and melting texture.
  • Using the same dry white Savoie wine for cooking and drinking with the meal enhances harmony. Apremont is a classic choice.
  • Stirring in figure eights is said to improve creaminess, though feel free to stir in whatever way feels right, just keep it gentle to avoid curdling.
  • Kirsch is traditional but optional; it adds a touch of aromatic depth and helps with digestion.