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The main dish, Regional

Swiss style fondue savoyarde with crusty bread

Fondue savoyarde is a melted cheese dish for 6 people, made with Beaufort, Comté, and Emmental. It takes 30 minutes of active work, the cheese and bread are prepped in the morning, and the actual melting at the table takes only 15 minutes. Very easy to make, at about €5.40 per person, the key is stirring in a figure eight without stopping.

The pot in the middle of the table, forks crossing over each other, nothing beats a good fondue savoyarde when it's cold outside.

Swiss style fondue savoyarde with crusty bread
For
6 people
Work
30 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€5.40
Calories per person
820 kcalcalculated by Kiloach, your weight coach

Fondue savoyarde gets its character from a blend of three cheeses, Beaufort for strength, Comté for a fruity note, Emmental for that stretchy pull. Dry white wine from Savoie keeps the mixture smooth and acidic, while a splash of kirsch adds aroma without weighing it down. It's a dish meant to be eaten slowly, fork by fork, while everyone talks around the pot.

It's the perfect dish for a winter dinner with friends or a casual family meal on a cold night. Kids tend to love it too, dipping bread into the melted cheese. Serve a green salad before it and something light with fruit after, to balance out an already rich meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 25 min
  4. When it's time to serve 2 steps, 15 min

In the morning, grate the cheese with the cornstarch and cut the bread so it has time to dry out. Just before guests arrive, boil the potatoes and rub the pot with garlic. When it's time to serve, melt the cheese in about fifteen minutes and set the pot on the table, guests help themselves all evening.

The ingredients

6 people

Dairy

  • Beaufort cheese 300 g
  • Comté cheese 300 g
  • Emmental cheese 300 g

Pantry

  • Dry white wine from Savoie 30 cl
  • Cornstarchoften in the pantry 2 tsp
  • Kirschoften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 cloves
  • Firm fleshed potatoes 900 g

Bakery

  • Country bread 600 g

Allergens Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Grate all the cheeses, mix them with the cornstarch, and keep them cold.

    The cornstarch coats the shreds and keeps the fondue from splitting.

  2. Cut the bread into cubes about two centimeters wide, with some crust on each, and let them dry out in the open air.

    Slightly stale bread holds better on the fork and won't fall apart in the cheese.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Boil the potatoes in salted water with their skins on, then keep them warm wrapped in a kitchen towel. 25 min

    Pick a firm fleshed variety like charlotte, it won't fall apart.

  2. Rub the inside of the pot with the garlic clove cut in half.

    One clove is enough, too much garlic overpowers the cheese.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the white wine in the pot and add the cheese by handfuls, stirring in a figure eight until the fondue is smooth. 15 min

    Keep the heat low, if it gets too hot the cheese turns stringy.

  2. Add the kirsch, nutmeg, and pepper, then set the pot on its burner in the center of the table.

    Kirsch thins and flavors the fondue, add it off the heat.

Our tips to get it right

  • Take the cheese out of the fridge half an hour before melting it, it melts more evenly when it's not ice cold.
  • Keep a little extra white wine on hand, if the fondue thickens too much during the meal, a warm splash loosens it right back up.
  • Mix the three cheeses together well before adding them to the pot so they melt evenly from the very first handful.

The variations

  • Swap the Emmental for Swiss Gruyère for a fondue with a stronger flavor.
  • For kids, keep a separate small pot without kirsch, the fondue stays just as smooth.
  • Add sauteed button mushrooms alongside the bread for more dipping variety and fewer carbs.

What to serve it with

  • Green salad with a sharp vinaigrette
  • Savoie style cured meats
  • Hot tea for afterward

Storage

Leftover fondue keeps for one day in the fridge in a sealed container. Reheat it gently in a saucepan with a splash of white wine, stirring constantly, it doesn't freeze well since it loses its smooth texture.

Questions about this recipe

What wine goes best with fondue savoyarde?

A dry white wine from Savoie, like Apremont or Roussette, gives the acidity that keeps the cheese smooth. Avoid fruity or sweet wines, they throw off the balance.

Can I skip the kirsch?

Yes, you can leave it out for an alcohol free version, especially if kids are eating too. The flavor will be slightly less aromatic but the texture stays the same.

What else can I dip besides bread?

Steamed potatoes like in this recipe work well, but so do sauteed mushrooms or cubes of cured ham. This adds variety in texture without complicating the prep.

Why does my fondue turn stringy?

This happens when the heat is too high or the cheese melts too fast. Lower the heat, keep stirring in a figure eight, and add a little warm white wine if needed.

Can a fondue savoyarde be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a fondue savoyarde?

Allow 1 h 15 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a fondue savoyarde?

About 820 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a fondue savoyarde cost?

About €5.40 per person, that's €32.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Alsatian cheese tart The dessert

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Alsatian cheese tart

  • 35 min of work
  • Prepared the same day
  • Easy, €1.20 per person

350 kcalcalculated by Kiloach

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