Savoyard fondue is a traditional dish from the Savoie region in the French Alps. It is made with melted cheese, usually Abondance, Beaufort or Comté, mixed with beer or white wine and seasoned with spices such as garlic and pepper. The ingredients are melted in a caquelon, a stone or cast iron pot, and served with chunks of bread for dipping.
Ingredients for 6 servings
- 21 oz (600 g) Beaufort Fermier
- 21 oz (600 g) Comté Fermier
- 14 oz (400 g) Emmental of fine quality or Tomme de Savoie
- 2.5 cups (60 cl) dry white wine (Fendant, Apremont, Roussette Chardonnay du Bugey...)
- 1 tablespoon cornstarch mixed with 1.4 fl oz (4 cl) kirsch
- 1 garlic clove, degerminated
- Freshly ground pepper and nutmeg
- Sourdough bread aged one or two days
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