From Les Kiwis's kitchen in France.

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

Savoyard Fondue

Name: Savoyard Fondue
Total time: 600 s
Yield: 3 servings
Ingredients: 8 1/2 ounces Comté cheese (240 grams); 8 1/2 ounces Swiss Gruyère cheese (240 grams); 4 1/4 ounces Beaufort cheese (120 grams); 1 cup dry white wine, preferably Savoie (Apremont) (about 1 cup or 250 ml)

Les Kiwis @LesKiwis

Singapour

Plan for about 7 ounces (200 grams) of cheese per person. Wine: use up to half the weight of the cheese in wine. You can substitute Sylvaner or Chardonnay for the wine.

Les Kiwis @LesKiwis

Singapour

Plan for about 7 ounces (200 grams) of cheese per person. Wine: use up to half the weight of the cheese in wine. You can substitute Sylvaner or Chardonnay for the wine.

Saved

Ingredients

10 minutes

3 servings

8 1/2 ouncesComté cheese (240 grams)
8 1/2 ouncesSwiss Gruyère cheese (240 grams)
4 1/4 ouncesBeaufort cheese (120 grams)
1 cupdry white wine, preferably Savoie (Apremont) (about 1 cup or 250 ml)

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Steps

10 minutes

1

(Optional) Rub a garlic clove around the inside of the fondue pot.
2

Grate and mix all the cheeses together.
3

Place the grated cheeses in the fondue pot and add the wine.
4

Heat the mixture over low heat on the stovetop, stirring regularly to prevent sticking. (7-10 minutes)
5

Once the cheese is melted to your liking, transfer the fondue pot to a tabletop burner to serve.
6

(Optional) When most of the cheese is gone: add the remaining bread to the pot and stir. Then crack a whole egg into the pot and mix again.