JC's Fondue Savoyarde

Date: 06-05-2020

With Autumn well and truly setting in, it's time to dust off your fondue pot and warm up with this fun and delicious fondue recipe! A classic recipe from the snowy French Alps, this is a fun dinner to enjoy with your bubble.

We have this cheese pack available just for this recipe, watch JC show you how it's done!



Comté, 400g
Emmental, 400g
Beaufort, 400g
Dry white wine, 900ml
Corn starch, 2g
Garlic clove, 1 whole
Grated nutmeg, 1g
Freshly ground pepper, 4 turns
Cauliflower and brocolli, 1 head each (optional)
Day-old baguette or similar
Salt (if needed!)
Kirsch (optional but it does make the difference!) 2tps

  1. Remove the rind from the cheeses and cut (or grate) each cheese into small cubes. Cut the bread into bite-sized pieces. Cut to cauliflower and broccoli into medium size chunks and blanch 
  2. Rub the inside of the fondue pot with the garlic clove and then add the white wine (reserving a small glass). Place this over a low heat.
  3. Add the cheese a handful at a time and stir until it melts. Add the corn starch to the small glass of white wine, mix together and add to the fondue pot. Stir in a figure of eight pattern until you have a smooth, creamy fondue.
  4. Add the Kirsch if you have some. The fondue should resemble a thick sauce: if it is too thick, add a little more warmed white wine. If is too thin, add more cheese or corn starch mixed with white wine.
  5. Remove the fondue pot from the heat and add the pepper, nutmeg and salt. Place the fondue pot on a hot plate or burner on the table to serve. Stir often to keep the fondue smooth.
  6. Spear the bread or the vegetables on to fondue forks, dip into the fondue and enjoy!