From Benjamin Guinberteau's kitchen in France.

Originally published on Cookpad France as Fondue savoyarde, with US measurements.

Savoyard Fondue

Name: Savoyard Fondue
Total time: 1200 s
Yield: Serves 3 servings
Ingredients: 7 ounces Comté cheese (200 grams); 7 ounces Beaufort cheese (200 grams); 4 1/2 ounces Gruyère cheese (125 grams); 3 cloves garlic; 1 cup dry, fruity white wine (about 250 ml)

Benjamin Guinberteau @benjy

Savoyard Fondue

Benjamin Guinberteau @benjy

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Ingredients

20 minutes

Serves 3 servings

7 ouncesComté cheese (200 grams)
7 ouncesBeaufort cheese (200 grams)
4 1/2 ouncesGruyère cheese (125 grams)
3 clovesgarlic
1 cupdry, fruity white wine (about 250 ml)

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Steps

20 minutes

1

Rub the inside of the fondue pot with the garlic cloves.
2

Pour 1 cup of dry white wine into the fondue pot and heat until it comes to a boil.
3

Cut the cheeses into small cubes.
4

Add a few pieces of cheese to the boiling wine and stir constantly with a wooden spoon over low heat.
5

Gradually add the rest of the cheese, stirring constantly. Add a little more white wine if needed.
6

Once the cheese is smooth and creamy, keep it warm over low heat and dip pieces of bread, cured meats, or other accompaniments.