Fondue Savoyarde comes from the Savoie region in the French Alps. It’s a warm, communal dish where different cheeses melt into dry white wine, turning into a smooth, rich sauce that’s perfect for dipping cubes of bread. Traditionally eaten on cold mountain evenings, it’s both comforting and social. This recipe serves 4 people.
Ingredients
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250g Comté cheese, grated
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250g Beaufort cheese, grated
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250g Emmental cheese, grated
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1 garlic clove, halved
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300ml dry white wine (such as Apremont or Sauvignon Blanc)
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1 teaspoon cornstarch
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1 tablespoon kirsch (cherry brandy – optional)
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Freshly ground black pepper
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Nutmeg, a small pinch
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1 crusty French baguette, cut into bite-sized cubes
Preparing the Fondue Pot
Rub the inside of your fondue pot (caquelon) with the cut sides of the garlic clove. This gives a subtle background flavor without overpowering the cheese.
Melting the Cheese
Pour the wine into the pot and warm it over medium heat until hot but not boiling. Gradually add the grated cheeses, a handful at a time, stirring slowly in a figure-eight motion to help the cheese melt evenly and blend with the wine.
In a small bowl, mix the cornstarch with the kirsch (or a tablespoon of water if not using kirsch). Add this to the pot once the cheese is mostly melted. Stir until the fondue is smooth and slightly thickened. Add black pepper and a tiny pinch of nutmeg to taste.
Serving
Transfer the pot to a tabletop burner to keep warm. Serve with cubes of slightly stale or lightly toasted bread—this helps it hold its shape when dipped. Use long forks to dip bread into the cheese, stir it gently, and enjoy.
Optional Sides
Besides bread, you can also dip:
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Steamed baby potatoes
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Blanched broccoli or cauliflower
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Apple slices
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Pickles (cornichons are traditional)
Fondue Savoyarde is simple and relaxed, with flavors that are deep but not heavy. The mix of cheeses gives it a layered taste—nutty, sharp, and creamy all at once. It’s meant to be shared, slowly, with conversation and good company.
