Savoyard fondue: a mountain tradition
Savoyard fondue is one of the most iconic dishes of Haute-Savoie, associated with convivial moments with family or friends in the heart of the mountains. This comforting dish is a true symbol of Savoyard cuisine, ideal for sharing after a day on the slopes or during winter evenings.
The traditional recipe combines three cooked, pressed-curd cheeses: Beaufort, a Savoyard cheese with a fruity, slightly salty flavor; Comté, from neighboring Jura, which adds depth with its powerful aromas; and Savoy Emmental, mild and creamy. These cheeses are melted in a dry white wine from Savoie, such as Apremont or Chignin, with a touch of garlic to bring out the flavor.
Tradition has it that everyone dips pieces of slightly stale country bread into the melted cheese using long forks. For an even more delicious flavor, add a splash of kirsch (cherry brandy), and some people also add a pinch of nutmeg.
Savoyard fondue is not just a dish; it is also a moment of sharing around the same fondue pot, with its amusing rules: whoever drops their piece of bread into the fondue has to do a forfeit!
Ingredients for Savoyard fondue for 4 people
- 300 g Beaufort
- 300 g Savoy Emmental
- 300 g Comté
- 20 cl dry white wine from Savoie (Abymes or Apremont)
- 1 clove of garlic
- 1 to 2 tablespoons kirsch
- 1 slightly stale country loaf
- 1 pinch of pepper
- 1 pinch of nutmeg (optional)
Savoyard fondue recipe
- Cut the cheeses into thin strips.
- Rub the inside of the fondue pot with the halved garlic clove.
- Pour the white wine into the fondue pot and bring it to a simmer.
- Lower the heat and gradually add the cheese, stirring with a wooden spatula after each handful.
- Stir regularly in a figure-eight motion until the cheese has melted completely: the mixture should be smooth and creamy.
- Season with pepper, add the kirsch and, if you wish, the nutmeg.
- Place the fondue pot on its burner in the center of the table and serve immediately with the bread cut into cubes.
- At the end, when there is not much cheese left in the pot, add an egg yolk and mix.
And don’t forget: whoever loses their piece of bread at the bottom of the fondue pot has to do a forfeit…
How much cheese per person for Savoyard fondue?
Allow around 150 to 200 grams of cheese per person for a successful Savoyard fondue. For bigger appetites, you can allow up to 250 or 300 grams per person.
What bread should you serve with Savoyard fondue?
Classic breads work well, but country loaves and rustic breads pair even better with melted cheese. In any case, slightly stale bread holds better on the fork. Cut it into cubes, leaving a little crust on each piece.
Which cheeses should you use for Savoyard fondue?
The traditional recipe featured here uses Beaufort, Savoy Emmental and Comté. For a 100% Savoyard version, you can replace the Comté with Abondance, another cheese from our mountains.
There is also an excellent variation from our Swiss neighbors: Swiss “half-and-half” fondue, which combines Vacherin Fribourgeois and Gruyère.
Which wine should you serve with Savoyard fondue?
Traditionally, Savoyard fondue is enjoyed with a white wine from Savoie. Wines made from the Jacquère or Altesse (Roussette de Savoie) grape varieties are classic choices, particularly the Apremont, Abymes, Chignin, Jongieux or Crépy crus.
For die-hard fans who prefer red wine, we recommend a Mondeuse or a Pinot Noir. But don’t tell a Savoyard!
Our tips for making a great fondue
Keep the heat low from start to finish: the fondue must never boil, otherwise the cheese may become stringy or separate. If it “splits” despite this, add a teaspoon of cornstarch mixed with the kirsch and stir vigorously. Finally, take the cheeses out of the refrigerator a little in advance: they will melt more evenly.
What should you serve with Savoyard fondue?
Savoyard fondue is traditionally enjoyed with gherkins, pickled onions and a glass of white wine from Savoie to balance the richness of the cheese. For those with a heartier appetite, it can be served with a green salad or a platter of Savoyard charcuterie.
Want to extend your culinary journey? Discover Reblochon, the star of tartiflette, and all our Haute-Savoie recipes.
