Smooth and rich, this fondue Savoyarde recipe is the classic apres ski dish on menus in the French alps. Luxurious and velvety, this French Alpine fondue recipe is perfect for retro fondue parties or when you happen to be stuck inside on a snowy night.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 clove garlic, cut in half
- 2 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 7 ounces Comte cheese, coarsely grated
- 7 ounces Emmenthal cheese
- 7 ounces Gruyere cheese, coarsely grated
- 1/16 teaspoon (pinch) ground nutmeg
- 1/16 teaspoon (pinch) ground black pepper
- 1/16 teaspoon (pinch) ground paprika
- 3 tablespoons Kirsch
- Bite size cubes of bread
Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic. Add the wine and cornstarch to the prepared pan and bring it to a boil. Reduce the heat so that the wine is just simmering and add the cheese, nutmeg, black pepper, and paprika, stirring constantly, until the fondue is melted and smooth.
Keeping the heat low to medium, continue cooking - never boiling - the fondue for 15 minutes, until it has thickened. Add the Kirsch and stir constantly for 1 minute. Transfer the fondue to a fondue pot set over a flame. Serve it with the cubed bread.
This fondue Savoyarde recipe makes 6 servings.