Cheese Fondue Savoyarde
Beaufort, Comté and Emmental melted together with dry white wine and a splash of Kirsch until smooth, glossy and stretchy. Rich, nutty, deeply savoury, and eaten communally with chunks of crusty baguette dipped straight into the pot!
Ingredients
- 300 gr Beaufort cheese grated
- 300 gr Comté cheese grated
- 300 gr Emmental cheese
- 1 clove garlic
- 350 ml dry white wine
- ½ tsp corn starch
- 30 ml Kirsch cherry brandy, optional for digestion
- nutmeg to taste
- black pepper to taste
Equipment
- 1 Fondue pot with fondue forks
- 1 knife
Instructions
1. Prepare the pot
- Rub the inside of the fondue pot with the cut sides of the garlic clove. This flavours the pot gently without overpowering the fondue.
2. Heat the wine
- Pour the wine into the pot and heat over medium heat until hot and steaming, but do not let it boil.
3. Mix cornflour and Kirsch
- In a small bowl, combine the cornflour with the Kirsch until smooth. This stabilises the cheese mixture.
4. Melt the cheeses
- Gradually add the grated Beaufort, Comté and Emmental to the hot wine, a handful at a time, stirring constantly in a figure-eight motion. Wait until each addition is fully melted before adding more.
5. Thicken the fondue
- Once all the cheese is melted and smooth, stir in the cornflour and Kirsch mixture until the fondue thickens and turns glossy.
6. Season
- Add a good grind of black pepper and a light dusting of nutmeg. Don't add salt, the cheese provides plenty.
7. Serve and enjoy
- Set the pot over the fondue burner, keeping the flame low. Serve straight away with the cubed day-old baguette for dipping.
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.