📝 About This Recipe
Transport yourself to a snow-capped chalet in the Haute-Savoie with this silky, decadent Fondue Savoyarde. This classic French masterpiece combines three iconic mountain cheeses—Beaufort, Comté, and Emmental—melted into a fragrant base of dry white wine and a hint of garlic. It is more than just a meal; it is a convivial alpine ritual designed for sharing, laughter, and the ultimate comfort of melted gold.
🥗 Ingredients
The Cheese Trio
- 300 grams Beaufort Cheese (rind removed, coarsely grated)
- 300 grams Comté Cheese (aged at least 12 months, coarsely grated)
- 200 grams Emmental de Savoie (coarsely grated)
The Base and Aromatics
- 350 ml Dry White Wine (use a Savoie wine like Apremont or Roussette)
- 1 clove Garlic (peeled and halved)
- 1 teaspoon Lemon Juice (helps stabilize the emulsion)
- 2 teaspoons Cornstarch (also known as fécule de maïs)
- 1 tablespoon Kirsch (traditional cherry brandy)
Seasoning
- 1 pinch Nutmeg (freshly grated)
- 1 pinch Black Pepper (freshly cracked)
For Dipping
- 1 large loaf Day-old Baguette (cut into 1-inch cubes, ensuring each piece has some crust)
- 1 cup Cornichons (for serving on the side)
- 1/2 cup Pickled Pearl Onions (drained)
👨🍳 Instructions
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1
Prepare your bread by cutting the baguette into bite-sized cubes. It is essential that the bread is slightly stale or 'day-old' so it is sturdy enough to be dunked without falling off the fork.
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2
Grate all three cheeses and mix them together in a large bowl. Tossing them together ensures an even distribution of flavor as they melt.
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3
In a small ramekin, whisk together the Kirsch and the cornstarch until a smooth slurry forms. Set this aside for later.
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4
Take the halved garlic clove and rub the inside of your 'caquelon' (fondue pot) or a heavy-bottomed saucepan vigorously. This perfumes the vessel without overpowering the cheese.
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5
Pour the white wine and lemon juice into the pot and place it over medium heat on the stove. Bring the wine to a gentle simmer, but do not let it reach a rolling boil.
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6
Reduce the heat to medium-low. Add a handful of the cheese mixture to the simmering wine.
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7
Stir constantly using a wooden spoon in a 'figure-eight' motion. This movement is traditional and helps keep the cheese from clumping or stringing.
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8
Wait until the first handful is completely melted before adding the next. Continue this process patiently until all the cheese is incorporated and the mixture is smooth.
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9
Once the cheese is fully melted and bubbling gently, stir in the Kirsch and cornstarch slurry.
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10
Continue to cook for another 2-3 minutes. The cornstarch will activate, thickening the fondue into a creamy, cohesive velvet texture.
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11
Season with a pinch of freshly grated nutmeg and a crack of black pepper. Stir one last time.
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12
Carefully transfer the pot to the fondue burner (rechaud) set at the center of the table. Adjust the flame to keep the fondue at a very low simmer.
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13
Serve immediately with the bread cubes, cornichons, and pickled onions. Encourage guests to stir the pot with their bread to keep the mixture homogenous.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which will make your fondue grainy. If the fondue is too thick, add a splash of warmed white wine; if it is too thin, add more cheese or a bit more cornstarch slurry. Never let the fondue boil vigorously once the cheese is added, as high heat causes the protein to separate from the fat, resulting in a greasy mess. If the mixture begins to separate, whisk in a teaspoon of lemon juice and a little more cornstarch to help re-emulsify the fats. Don't forget 'La Religieuse'—the thin, toasted crust of cheese that forms at the bottom of the pot; scrape it out at the end and share it, as it is considered the best part!
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine from the Savoie region, such as a Roussette or Chignin-Bergeron. Serve with a side platter of Bresaola, Prosciutto, or Saucisson Sec for a complete mountain feast. A simple green salad with a sharp mustard vinaigrette is the perfect palate cleanser between cheesy bites. Traditionalists often serve a small glass of Kirsch on the side for dipping the bread before it goes into the cheese. Finish the meal with a light dessert like a pear sorbet to cut through the richness of the cheese.