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Recipe · Savoy
Fondue savoyarde des trois fromages
Savoy three-cheese fondue
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)beaufort cheese
300 g (11 oz)Savoy Emmental- 200 g (7 oz)comté cheese
500 ml (2 cups)white Savoie wineApremont
2 clovesgarlic
2 tbspkirsch
1 tablespooncornstarch
Peppernutmeg
1large day-old baguette
- 300 g (11 oz) beaufort cheese
- 300 g (11 oz) Savoy Emmental
- 200 g (7 oz) comté cheese
- 500 ml (2 cups) white Savoie wine Apremont
- 2 cloves garlic
- 2 tbsp kirsch
- 1 tablespoon cornstarch
- Pepper nutmeg
- 1 large day-old baguette
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Coarsely grate the three cheeses.
- Rub the inside of the fondue pot with the cut garlic.
- Pour in the white wine and bring to a simmer.
- Add the cheese in batches, stirring in a figure-eight with a wooden spoon.
- When smooth and creamy, dissolve the cornstarch in the kirsch.
- Stir it into the fondue and simmer for 3 minutes.
- Season with pepper and nutmeg; no salt (the cheese is salty enough).
- Keep the fondue hot on a burner in the middle of the table.
- Cut the baguette into cubes and dip with fondue forks.
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