There’s nothing more comforting than dipping toast into this melted cheese bath. For the best flavour, this fondue combines three iconic French cheeses from Savoie: Abondance PDO, Beaufort PDO, and Emmental de Savoie PDO. Fondue is the ultimate winter dish!
Warm up with this Cheese Fondue Savoyarde recipe, a traditional French dish from the Savoie region. Made with melted cheeses like Gruyère and Emmental, blended with dry white wine and a touch of garlic, this fondue is perfect for a shared meal with friends or family.
Serve Like the French: Tips for a Perfect Cheese Fondue
For an authentic fondue experience, choose a dry white wine from Savoie to go with it, like Apremont or Roussette, to complement the cheese’s richness without overpowering it. According to locals, it’s best to avoid drinking water with your fondue as this will cause the cheese to coagulate in your stomach and give you terrible indigestion! If you don’t drink wine, you’re better off with a nice herbal tea.
When it comes to dipping, day-old baguette tradition, country bread, or sourdough are ideal choices—their firm texture holds up beautifully in the cheese, while a slight tanginess adds contrast. Fondue pairs wonderfully with a crisp green salad drizzled with French vinaigrette and a few slices of cured ham or charcuterie for a savory balance. To keep the cheese smooth and prevent separation, stir constantly as it melts and add the cheese gradually over low heat.
Ingrédients Pour
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400 g
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1 glass
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1 loaf
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30 cl
Préparation
1
Cut the bread into medium-sized cubes.
Cut all the cheese into cubes. Peel the garlic clove and rub the base of the fondue pot with it. Place the fondue pot onto the heat and pour in the white wine. Bring to the boil and then gradually add the cheese, stirring all the while with a wooden spatula.
2
Leave to melt on a low heat. When the cheese has completely melted, add the kirsch brandy to the mix and stir. Dip the pieces of bread and enjoy!
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