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!

Prep15

Cook15

Total30

Servings

DifficultyEasy

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 wooden spatula
1 knife
1 chopping board

Instructions

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.

Heat the wine

Pour the wine into the pot and heat over medium heat until hot and steaming, but do not let it boil.

Mix cornflour and Kirsch

In a small bowl, combine the cornflour with the Kirsch until smooth. This stabilises the cheese mixture.

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.

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.

Season

Add a good grind of black pepper and a light dusting of nutmeg. Don't add salt, the cheese provides plenty.

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.

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