Most of you have heard of the classic Swiss version, but let's make a Savoyard French cheese fondue recipe. Discover the classic French fondue cheeses, some variants as well as our favourite fondue dippers.
Do the French Eat Fondue?
I used to think a cheese fondue was retro. Growing up in the UK, everyone seemed to have one in the 70s, it took a dive and then it's made a return. But in France (and Switzerland), it has never gone out of fashion! The French eat fondue as part of the mountain food culture, particularly in the Alps - in winter and in summer.
Origins of Cheese Fondue Savoyarde
As the word suggests, Fondue means melted in French: but it originated in Switzerland and is also popular in Savoie, France. The Savoyard cheese fondue only came into the traditional culture after World War II. Today there are many restaurants in Paris serving French fondue Savoyarde - from Montparnasse to rue de Charonne.
What Cheese is Used in French Fondue?
Unlike the classic Swiss fondue which uses half and half ('moitié-moité') of Gruyère and Vacherin (not to be confused with the Vacherin French ice cream cake), a French fondue uses three cheeses. For a traditional French fondue Savoyarde, it's an equal mixture of
- Beaufort AOP - which also comes in different matured options
- Comté again, plenty of choices
- French Gruyère from the Savoie in the Alps, all made from unpasteurised cow's milk.
Sometimes half a Reblochon is used but the above 3 are the classics.
To choose what's best, ask a good cheesemonger who will guide you around the regional classics and grate it for you (saves me so much time!).
Whatever you use, for 4 people you'll need 900g/2lb.
Our 'fromager', Pascal in Saint-Germain-en-Laye, aptly located on 'rue au pain' (bread street) has sadly retired but his legend lives on at the fromagerie, la Ferme de Sainte-Suzanne. He recently suggested a mixture of 4 French cheeses, as the exceptional Comté de Noël is only available during the holiday season.
- Beaufort d'été - a third of the classic.
- Comté AOP fruité - also a third, this adds an extra fruity, nutty flavour from the Jura. Matured 11-13 months.
- Comté de Noël - rare, matured for 30 months only for the festive season.
- Emmenthal - classic French cheese with holes is milder than Swiss, so we use a little.
How to Make La Fondue Savoyarde
Ideally you need a fondue set. Use either a sturdy heavy-bottomed classic like le Creuset (like this one) or an electric one to keep it hot and melted at the table.
Once you have your grated cheese, simply rub the pot with garlic or fry it chopped in a little butter on a medium heat on the stove.
Add the white wine and Kirsch until simmering then gradually add the cheese, stirring constantly until melted and smooth. Add a few grinds of the pepper-mill to taste.
This only takes about 10 minutes. The purpose is to melt the cheese first, then take it to the table - so all your accompaniments should be ready to serve.
If you follow these two basic rules, there's no need to add any cornflour or egg to smooth the melted cheese. The result will be lighter.
Follow 2 tips for a successful cheese fondue:
- Keep stirring the cheese, for movement - Never keep it static (it will stick to the bottom). Even at the table, occasionally stir with a wooden spatula.
- Never boil it - It will destroy the cheeses' precious flavours.
What to Dip in Cheese Fondue
In Savoie, it's always served with chunks of bread - usually a day old (if too fresh, it's too soft to dip). The French also accompany fondue with boiled potatoes (with skins left on) and a simple green salad. If you have a hearty appetite after walking or skiing in the mountains, then it's also served with a plate of regional charcuterie (cured hams). Frankly, we find this too much!
At home, we love to use vegetables as Fondue dippers. Our favourites are slightly roasted cauliflower (see the cauliflower guide for the best way to roast) and roasted pumpkin. I picked up this idea in Trento, Italy while touring with my Italian foodie friend aka Christina's Cucina.
Likewise, ensure the pumpkin isn't soft by roasting too long, otherwise serve on the plate and dribble over the cheese like a Raclette. Serving vegetables makes the fondue last longer, conversation flowing without it being too heavy to digest.
What happens if I lose a Dipper in the fondue?
If you're in the Alps, you may be dared to roll in the snow naked or kiss a Marmotte, the symbol of Savoie. If you have any you'd like to share, let me know in the comments. Personally, if I drop one of these dippers in a cheese fondue, I keep it quiet and hope nobody notices.
What Wine to Serve
Traditionally, serve la fondue Savoyarde with the local wine - so a crisp, chilled white Savoyard wine, l'Apremont, Roussette or Crepy. It should also be used in the fondue, as part of the ingredients (85ml per person).
If possible, try to avoid water. It's the exception to the rule of drinking water at the table, as water will bloat with the cheese.
French Cheese Fondue Savoyarde
Equipment
- Fondue set either classic le Creuset or electric
- wooden spoon or spatula
Ingredients
- 300 g (10½oz) Beaufort grated
- 300 g Comté grated
- 300 g Gruyère grated
- 1 clove garlic finely chopped (or peeled to rub the pot)
- 340 ml (11½ fl oz) white wine (about ½ bottle) preferably from the Savoie
- 15 ml (1 tbsp) Kirsch
- 1 teaspoon butter (optional if frying finely chopped garlic)
- ground milled pepper to taste
Dippers
- 1 large bread loaf (a day old) cut into cubes
- 1 cauliflower cut into bite-sized florets (see Notes)
Instructions
- First cut the bread into cubes and set aside. Also prepare any other vegetable dippers, as the process is quick and easy.
- In the heavy-based pot over a medium heat, either rub the pot with the garlic clove or gently fry finely chopped garlic in melted butter for about a minute (don't brown). Add the white wine and Kirsch and heat until simmering. Gradually add the grated cheeses, stirring gently with a wooden spoon to melt them into the wine. Add a few turns of the pepper-mill to taste.
- As soon as the cheeses are melted and smooth, move the pot to the centre of the table on its burner. Remember to occasionally stir the pot at the table, to keep the movement going.
Liz
We frequently see marmots in the Rocky Mountains, too. It's not quite lunch time here, but you've got me craving fondue!!! xo
Jill Colonna
Aren't they adorable? They were eating all the flowers. So cute, Liz. I'd forgotten you have them in the Rockies. Here's to Marmots, mountains and Fondues!