Savoyard cheese fondue
Comté, Beaufort and Emmental melted with white wine, served with bread cubes.
Active time30 min
Cooking15 min
Total30 min
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Ingredients
- 1 garlic clove
- 250 g Comté cheese
- 120 g Emmental cheese
- 1 tsp cornstarch
- 1 pinch of ground nutmeg
- 1 pinch of ground black pepper — optional
- 200 ml dry white wine
- 1 large country loaf
- 250 g Beaufort cheese
Preparation
Remove the cheese rinds and grate the cheeses. Cut the bread into cubes. Peel and cut the garlic, then rub it around the inside of the fondue pot.
1 garlic clove250 g Comté cheese120 g Emmental cheese1 large country loaf250 g Beaufort cheese- grater
- knife
- chopping board
- fondue pot
Heat 150 ml wine in the fondue pot over medium heat until it barely simmers. Reduce the heat. Add the cheeses a small handful at a time, stirring continuously with a wooden spoon. Let each addition begin to melt before adding more. The mixture should become smooth without boiling.
200 ml dry white wine- fondue pot
- wooden spoon
Mix the cornstarch with the reserved 50 ml cold wine in a small bowl. Stir into the melted cheese over low heat until smooth and thick enough to coat the bread. Add the nutmeg and, if desired, the pepper. Set the pot over its burner on low heat. Dip the bread cubes using fondue forks.
1 tsp cornstarch1 pinch of ground nutmeg1 pinch of ground black pepper — optional- small bowl
- wooden spoon
- fondue pot
- fondue burner
- fondue forks
Allergens
- Milk
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration