Savoyard Cheese Fondue

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All the mountain comfort of the French Alps in one pot: Comté, Beaufort and Emmental melt into a rich, elegant fondue with real winter charm.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Garlic clove – 1
• Comté – 300 g
• Beaufort – 200 g
• Emmental – 200 g
• Dry white wine – 300 ml
• Kirsch – 1 tbsp
• Cornstarch – 2 tbsp
• Lemon juice – 1 tsp
• Black pepper – to taste
• Nutmeg – a pinch
• Crusty bread cubes – for serving
• Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the white wine and kirsch and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the Savoyard fondue stays molten instead of separating.