How to Make a Perfect Savoyard Cheese Fondue
Cheese fondue, a great classic of French gastronomy, is a must for cold winter days. Discover how to prepare this cheesy dish and which white wine or crémant to use for an explosion of flavours!
Savoy white wine selection
Savoyard Cheese Fondue Recipe
Preparation
40 mins
Cooking
20 mins
Serves
6
Ingredients
- 400g Comté
- 200g Emmental
- 400g Beaufort
- 300 ml dry white wine
- 1 tsp cornflour
- 1 tsp nutmeg
- pinch of black pepper
- 1 garlic clove
- 1 glass of liqueur (optional)
- 1 egg
Preparation
Preparing your own fondue savoyarde is simple and hassle-free! 40 minutes of preparation and 20 minutes of cooking is all the fondue takes to be ready to be savoured for a superb moment of comfort and conviviality. The key is to define the right amount of cheese per person.
- Grate the three cheeses.
- Rub the garlic clove into the pot (cast iron pan) and leave it there.
- Pour in 250ml of white wine and turn on the heat.
- In a separate small container, pour in the remaining white wine (50ml), cornflour and nutmeg. Stir well and set aside.
- From the moment the wine is simmering, pour in the cheese in batches, stirring constantly with a wooden spatula over low to medium heat.
- When the cheese has melted, pour in the wine, cornflour and nutmeg and continue to stir gently.
- When the mixture is smooth and frothy, but still a little liquid, add pepper and pour in the glass of liqueur.
- Place the fondue pot or pan on a stove to maintain the temperature and texture of the mixture. The fondue is ready to be served!
- The egg is to be put in the pot when there is no more liquid, the aim being to get the rest of the cheese at the bottom.
Which Wine in a Cheese Fondue?
In this article, our experts tell you all about the choice of wines to use in the preparation of cheese fondue. As for the wines to be poured into the glass to accompany the Savoyard fondue, consult our article Which wines to pair with a Savoyard fondue? for a tailor-made selection.
Dry white wines from Savoy
To make your Savoyard fondue, you have several options when it comes to choosing the wine for the preparation. As long as you use a dry white wine! To stick to regional ingredients, opt for a young, dry white wine from Savoie with Savoie AOC, Roussette de Savoie AOC or even Chignin Bergeron AOC.
These appellations are made from the Altesse, Mondeuse blanche, Jacquère and Roussanne grape varieties. These indigenous varieties from Savoie, having been cultivated on high altitude, give a liveliness and a sensation of freshness that emanates from each wine.
Dry white wines from Alsace
For more fruit and floral expression, try an Alsatian Gewürztraminer. Although dry wines are strongly suggested, a touch of residual sugar is welcome. Several Alsatian Gewürztraminer wines have this characteristic.
Crémant
To add a little pep to your cheese fondue, add a small glass of Crémant to your preparation. Crémant de Savoie or Crémant d'Alsace, these sparkling wines will make the texture and taste of the fondue lighter and will also tickle your guests' taste buds!
Kirsch
A dash of cherry brandy in a Savoyard fondue is very widespread, even among the most traditional! The sweet aromas of cherries in jars combine with those of the melted cheese to create a sublime harmony. Get off the beaten track and try some different liqueurs! A small glass of Calvados will enhance the fondue by adding a caramelised touch. Your favourite plum or pear brandy are also excellent options.
Our Wines From Savoy White Grape Varieties
Which Cheese for the Fondue?
Fondue is far from being a new dish, as its first traces date back to the 17th century. At that time, farmers gathered leftover cheese, cut it into pieces, and then melted it to eat with pieces of bread. It is therefore safe to assume that almost any cheese can be used for fondue!
However, since cheese fondue is an Alpine tradition and more particularly of Savoy and Haute-Savoie, it goes without saying that the cheeses used come mainly from the Alps. For a traditional Savoyard fondue, the cheeses recommended are Comté, Beaufort and Emmental.
As with wine, the cheeses are also qualified by Appellations d'Origine Protégée. This is the case for these three cheeses which have an AOP.
Which Bread for Cheese Fondue?
Stale bread: a sure bet!
While many are strong advocates of using stale bread for fondue, there are many other options! In any case, stale bread will always be a safe bet.
Not only does it allow you to recover the bread that would otherwise have been thrown away, which goes directly back to the traditional and primary function of the Savoyard fondue, but stale bread has the advantage of being easily pricked and adhering well to the fondue spikes. In short, stale baguette or sourdough bread is and will remain a practical and delicious option.
Warm baguette
No stale bread, which bread to choose for fondue? A bread that holds the melted cheese well is recommended. So look for a bread with a dense crust and crumb. Why not a fresh baguette that meets all the criteria? Treat your guests to a warm baguette fresh from the bakery's oven. An explosion of flavours and textures is guaranteed, enough to fill the table with happiness.
Dried fruit and walnut bread
Dare to add a little fantasy to your dinner by offering special breads. If you are lucky enough to have a baker nearby whose products are not limited to country bread and the classic baguette, get a bread with dried fruit, or even a bread with nuts. The kernels and fruit will add a crunch to the fondue, enough to make your taste buds quiver!
If you have added a touch of fruit liqueur to your cheese fondue, such as kirsch, the dried fruit flavours will echo those of the fondue bread.
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