Savoyard Fondue

Name: Savoyard Fondue
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 10 1/2 oz Beaufort cheese (300 g); 10 1/2 oz Tomme de Savoie cheese (300 g); 10 1/2 oz Comté cheese (300 g); 1 garlic clove; 1 1/4 cups dry white wine (300 ml); 1 pinch nutmeg; 1 shot clear liquor (such as kirsch); 1 teaspoon cornstarch; 1 large French baguette, cut into pieces

Audrey's @cook_28781943

The ski slopes may be closed, but mountain dishes are always in season! This is my go-to winter comfort food. Amateur recipe.

Be sure to have a fondue pot or fondue set ready!

The ski slopes may be closed, but mountain dishes are always in season! This is my go-to winter comfort food. Amateur recipe.

Be sure to have a fondue pot or fondue set ready!

Audrey's @cook_28781943

The ski slopes may be closed, but mountain dishes are always in season! This is my go-to winter comfort food. Amateur recipe.

Be sure to have a fondue pot or fondue set ready!

The ski slopes may be closed, but mountain dishes are always in season! This is my go-to winter comfort food. Amateur recipe.

Be sure to have a fondue pot or fondue set ready!

Saved

Ingredients

30-45 minutes

Serves 4 servings

10 1/2 ozBeaufort cheese (300 g)
10 1/2 ozTomme de Savoie cheese (300 g)
10 1/2 ozComté cheese (300 g)
1garlic clove
1 1/4 cupsdry white wine (300 ml)
1 pinchnutmeg
1 shotclear liquor (such as kirsch)
1 teaspooncornstarch
1large French baguette, cut into pieces

Saved

Steps

30-45 minutes

1

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

Pour in the white wine and add a pinch of nutmeg. Bring to a simmer.
3

Meanwhile, cut the cheese into small cubes. Once the wine is hot, gradually add the cheese cubes, stirring over medium heat until melted.
4

Once the cheese is melted, add the shot of liquor and stir. If the fondue is too thin, mix in the cornstarch until the texture is thick enough to stick to the bread.
5

Prepare a small salad on the side for freshness.
6

Enjoy by dipping the bread into the fondue.

Saved

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Audrey's @cook_28781943

Published in the US on September 27, 2025 14:01

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