Fondue savoyarde

Name: Fondue savoyarde
Total time: 20 min
Yield: Serves 4
Cuisine: Savoy
Ingredients: 400 g (14 oz) aged Comté; 400 g (14 oz) summer Beaufort; 400 g (14 oz) grated French Emmental; 400 ml (1⅔ cups) dry white Savoie wine; 3 garlic cloves, crushed; 2 tbsp kirsch; 1 tbsp cornstarch; 1 country-style baguette

Savoy three-cheese fondue

⏱ 20 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

400 g (14 oz)aged Comté
400 g (14 oz)summer Beaufort
400 g (14 oz)grated French Emmental
400 ml (1⅔ cups)dry white Savoie wine
3 clovesgarlic, crushed
2 tbspkirsch
1 tbspcornstarch
1country-style baguette

400 g (14 oz) aged Comté
400 g (14 oz) summer Beaufort
400 g (14 oz) grated French Emmental
400 ml (1⅔ cups) dry white Savoie wine
3 cloves garlic, crushed
2 tbsp kirsch
1 tbsp cornstarch
1 country-style baguette

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron or ceramic fondue pot (24 cm / 9½ in)

1 fondue stand with burner

1 chef’s knife for the cheese

1 cheese grater or food processor

1 sturdy wooden spoon

1 cutting board

6 long fondue forks

1 large dish for the bread

03 — Method

Grate the 3 cheeses in a food processor or with a grater and mix them in a bowl.
Rub the inside of the fondue pot well with the crushed garlic.
Pour the white wine into the pot and heat over medium heat without letting it boil.
Add the cheese a handful at a time, stirring in figure eights with a wooden spoon until melted.
Dissolve the cornstarch in the kirsch and stir it into the fondue to bind it.
Keep stirring for 5 minutes until smooth and creamy.
Set the pot on the fondue burner at the table and serve with bread cubes on long forks.