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Vegetarian, South and mountains

Swiss style Savoyard cheese fondue with green salad

Savoyard cheese fondue is a melted cheese dish made with white wine, serving 4 people, ready in 30 minutes, rated easy, for about €4.00 per person. The key is mixing Beaufort, Comté, and Emmental with cornstarch and never letting the mixture boil so it stays smooth.

Tonight, we put the fondue pot in the middle of the table with a good cheese fondue, bread for dipping, and a green salad.

Swiss style Savoyard cheese fondue with green salad
Total time
30 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Winter
The kids
They generally like it

Savoyard fondue brings together three mountain cheeses melted in dry white wine until they turn into a silky, stretchy cream scented with garlic and kirsch. Beaufort brings depth, Comté brings roundness, and Emmental gives that long cheese pull off the fork. You dip bread cubes, scrape the pot, and everyone serves themselves at their own pace.

This is the dish for slow winter evenings when you're not in a rush, perfect for a Sunday with family or a Friday night with friends. Kids love spearing their bread and twirling it in the melted cheese. A simple green salad on the side is all you need to round out the meal.

The ingredients

4 people

Dairy

  • Beaufort cheese 250 g
  • Comté cheese 250 g
  • Emmental cheese 200 g

Pantry

  • dry white wine from Savoie 25 cl
  • cornstarchoften in the pantry 2 tsp
  • kirsch 1 tbsp
  • olive oiloften in the pantry 2 tbsp
  • vinegaroften in the pantry 1 tbsp
  • pepperoften in the pantry 1 pinch
  • nutmegoften in the pantry 1 pinch

Fruits and vegetables

  • garlic 1 cloves
  • green salad 1

Bakery

  • country bread 400 g

Allergens Gluten, Lactose

The step by step recipe

  1. Grate all the cheeses and mix them with the cornstarch.

    The cornstarch keeps the cheese from separating.

  2. Rub the fondue pot with garlic, pour in the white wine, and heat it gently.

    The wine should be hot, not boiling.

  3. Add the cheese in handfuls, stirring in a figure eight motion. 12 min

    Always stir in the same direction, this keeps the fondue silky.

  4. Add the kirsch, pepper, and nutmeg, then keep warm over the burner.

    If the fondue thickens, add a splash more white wine.

  5. Cut the bread into cubes and serve with the salad dressed in oil and vinegar.

    Save the crust stuck at the bottom of the pot, that golden crust is the reward.

Our tips to get it right

  • Pick well aged pressed cooked cheeses, they melt more smoothly and taste richer than young cheese.
  • Cut the bread the night before or that morning, slightly stale bread holds better on the fork and soaks up less cheese.
  • Serve the fondue in cold plates, the heat from the pot is enough, and this keeps the cheese from cooling too fast on the plate.

The variations

  • Swap the Beaufort for Abondance cheese for a slightly milder fondue that's just as stretchy.
  • Add steamed potatoes and cubes of cured ham to turn this into a full mountain style fondue meal.
  • For kids who don't like kirsch, just leave it out, the fondue stays just as creamy.

What to serve it with

  • Green salad with vinaigrette
  • Mountain cured meats
  • Hot black tea or herbal tea

Storage

Fondue doesn't freeze well and loses its creamy texture once cold. If you have leftovers, keep them in the fridge in a sealed container for up to 2 days and reheat very gently with a splash of white wine.

Questions about this dish

Can you make Savoyard fondue ahead of time?

You can grate the cheese and prep the salad in advance, but the fondue itself should be made right before serving, just before everyone sits down, to keep its smooth texture.

What if I don't have kirsch?

You can leave it out without any issue, the fondue still turns out great. Some people add a splash more white wine instead.

Why does my fondue turn grainy?

This usually happens if the cheese got too hot or boiled. Lower the heat, stir in a little cold white wine mixed with a pinch of cornstarch, and stir gently until smooth again.

What bread works best for dipping?

A slightly stale country loaf holds up better on a fork than soft fresh bread. Cut it into cubes with a bit of crust on each piece so it stays on the fork.

How long does it take to make a Savoyard cheese fondue with green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Savoyard cheese fondue with green salad?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Savoyard cheese fondue with green salad cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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