French Cheese Fondue Savoyarde
Easy Savoyard Cheese Fondue recipe from Savoie made with the classic 3 cheeses. With ideas for classic dippers and vegetable accompaniments.
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.