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Fondue Savoyarde Recipe

Fondue Savoyarde Recipe
Method
  • 1

    Remove the rind from the cheeses and cut each cheese into small cubes. Cut the bread into small pieces.

  • 2

    Rub the fondue pot with the garlic clove and then add the white wine (reserving a small glass). Place this over a low heat.

  • 3

    Add the corn starch to the small glass of white wine, mix together and add to the fondue pot. Add the cheese a handful at a time and stir until it melts. Stir in a figure of eight pattern until you have a smooth, creamy fondue. The fondue should resemble a thick sauce: if it is too thick, add a little more warmed white wine. If is too thin, add more cheese or corn starch mixed with white wine.

  • 4

    Remove the fondue pot from the heat and add the pepper, nutmeg and salt. Place the fondue pot on a hot plate or burner on the table to serve. Stir often to keep the fondue smooth.

  • 5

    Spear the bread on to fondue forks, dip into the fondue and enjoy!

Chef's tip

«Try serving the fondue with a selection of cured ham, saucisson and cornichons.»

A traditional Savoyard fondue recipe made with comté, emmental and beaufort cheeses cooked with white wine and garlic.

Rate this recipe :

(133 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h

Ingredients for people

  • Comté : 400 g
  • Emmental : 400 g
  • AOP Beaufort : 400 g
  • Dry white wine : 1000 ml
  • Corn starch : 2 g
  • Garlic clove(s) : 1 whole
  • Grated nutmeg : 1 g
  • Fine salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Pain de campagne : 500 g
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