Savoyard Cheese Fondue

A blend of smooth, stringy melted cheeses coating every bread cube. The woody aroma of Beaufort mingles with the simmering white wine in the pot.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1104
• Protein: 61 g
• Carbs: 59 g
• Fat: 62 g

Ingredients

• 250 g Beaufort cheese ( grated )
• 250 g Comté cheese ( grated )
• 250 g Emmental de Savoie cheese ( grated )
• 300 ml Dry white wine
• 1 piece Garlic ( halved )
• 400 g Traditional French bread ( cubed )
• 1 pinch Nutmeg
• 1 tsp Corn starch
• 30 ml Kirsch

Instructions

1. Pot preparation

   Peel the garlic clove, cut it in half and rub the entire inside of the pot vigorously. The garlic should almost disappear on the wall to flavor the cast iron.

2. Cutting the bread

   Cut the traditional bread into 3 cm cubes. Make sure to keep a piece of crust on each cube so that it stays firmly on the skewer without getting lost in the cheese.

3. Cheese preparation

   Grate the Beaufort, Comté and Emmental de Savoie. Mix the three varieties in a large container to ensure an even distribution of flavors.

4. Heating the wine

   Pour the dry white wine into the pot. Bring to a light boil until small bubbles line the bottom of the container.

5. Melting the cheese

   Lower the heat and add the cheese handful by handful. Stir constantly with a wooden spoon in an '8' shape. The cheese should melt slowly without ever boiling.

6. Binding and seasoning

   Dilute the cornstarch in the kirsch, pour into the pot with the nutmeg. Stir until the sauce perfectly coats the spoon, smooth and shiny.

Chef's tips

• Never let the cheese boil, as it will become rubbery and separate from the wine.
• If the fondue is too thin, add a bit more grated cheese or a little starch diluted in cold wine.

Storage

Fondue should be eaten immediately. If there are leftovers, pour it into a dish and let it set to make cheese croutons the next day.