Fondue Savoyarde
Alpine cheese fondue with Emmental, Beaufort, and Reblochon melted into a silky, wine-spiked dip. Serve with crusty bread, potatoes, and pickled onions for a cozy French dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 6 oz Emmental cheese, coarsely grated
- 6 oz Beaufort or Gruyère cheese, coarsely grated
- 4 oz Reblochon cheese, cut into small chunks
- 1 cup dry white wine (Savoie or unoaked Chardonnay)
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1 whole garlic clove, halved
- ⅛ tsp nutmeg, salt, and black pepper to taste
Instructions
- 1
Toss grated Emmental and Beaufort with cornstarch in a bowl until evenly coated.
- 2
Rub the inside of a fondue pot or heavy saucepan with the halved garlic clove.
- 3
Pour wine and lemon juice into the pot. Heat over medium until small bubbles rise, ~3 minutes.
- 4
Add cornstarch-coated cheeses one handful at a time, stirring constantly until melted.
- 5
Add Reblochon chunks and keep stirring until the mixture is smooth and creamy, ~2 minutes.
- 6
Season with a pinch of nutmeg, salt, and black pepper to taste.
- 7
Transfer to a fondue pot with a heat source or keep in a slow cooker set to warm.
- 8
Serve with crusty bread cubes, boiled potatoes, pickled onions, and cured meats for dipping.
Tools you’ll need
- fondue pot or heavy-bottomed saucepan
- fondue forks or wooden skewers
- whisk
- grater
- heat source (fondue burner, slow cooker, or kitchen torch)
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