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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 1092 kcal
Course: Dinner
Cuisine: French

Ingredients

  • 300 g (10½oz) Beaufort grated
  • 300 g Comté grated
  • 300 g gruyere 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

    Cup of Yum
  1. First cut the bread into cubes and set aside. Also prepare any other vegetable dippers, as the process is quick and easy.
  2. 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.
  3. 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.

Notes

  • Traditionally in Savoie, cheese fondue is served with cubed bread, cooked whole potatoes in their skins, a simple green salad, and an optional plate of cured meats and ham (charcuterie plate). Serve with chilled white wine from the region, such as Roussette or Aprémont (and use it in the fondue).
  • Apart from the potatoes (similar to a Raclette), enjoy with either raw or roasted cauliflower florets. Roast for only 15 minutes so that they are still firm enough to hold their shape when dipped. I also love roasted pumpkin slices (see the  pumpkin/squash guide): don't dunk them but instead dribble over the cheese on the plate. 
  • If you do have some left, store in the fridge and gradually reheat on a very low heat, stirring constantly. Dribble over more vegetables to make a cheesy bake like this butternut and walnut gratin.