Entree: France – Savoy / Alps – Fondue Savoyarde (Melted alpine cheese fondue from Savoy served with bread for dipping)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 12 oz (340 g) Comté, grated
- 8 oz (225 g) Gruyère, grated
- 8 oz (225 g) Beaufort, grated
- 1 clove garlic, halved
- 1 1/2 cups (360 ml) dry white wine (preferably a dry French alpine wine)
- 2 tbsp (30 ml) kirsch (cherry brandy), optional
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water or 2 tbsp (30 ml) additional white wine, to dissolve cornstarch
- Freshly ground black pepper, to taste
- A pinch of grated nutmeg
- 1 French baguette, cut into 1-inch (2.5 cm) cubes, about 10 oz (280 g)

Instructions

1. Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic; discard garlic or leave in pot for mild flavor.
2. Pour the white wine into the pot and heat gently until simmering but not boiling.
3. Toss the grated cheeses together with the cornstarch until evenly coated to prevent separation.
4. Add the cheese gradually to the simmering wine, stirring constantly in a figure-eight motion until a smooth, glossy emulsion forms; keep heat low to avoid scorching.
5. Stir in kirsch if using, then season with pepper and a pinch of nutmeg; if the fondue is too thick, add a splash more warm wine.
6. Transfer the pot to a fondue burner set to low heat; serve immediately with bread cubes for dipping, stirring occasionally to maintain texture.