This traditional recipe comes from the French-Swiss alpine region of Savoie, where fondue has been enjoyed over generations. It’s a dish that brings people together, combining the finest alpine cheeses into something truly magnificent.
By Jacob Minsler – Prep/cook: 40min – Serves: 4
Ingredients
For the Fondue:
- 500g Beaufort cheese, coarsely grated
- 300g Comté cheese, coarsely grated
- 200g Reblochon or Abondance cheese, rind removed and coarsely grated
- 1 large garlic clove, peeled and halved
- 350ml dry white wine (preferably Savoie wine like Apremont)
- 1 tablespoon cornstarch (cornflour)
- 1-2 tablespoons Kirsch (cherry brandy)
- Freshly ground black pepper
- Pinch of freshly grated nutmeg
For Serving:
- 2 crusty baguettes, cut into 1-inch cubes (day-old bread works best)
- Boiled baby potatoes in their skins
- Pearl onions, blanched
- Dried mountain ham or other cured meats
- Raw vegetables (optional)
- Cornichons (for palate cleansing)
Method
Prepare the cheeses by bringing all grated cheeses to room temperature.
Rub the inside of the fondue pot (caquelon) with the halved garlic clove, then discard the garlic.
Toss all grated cheeses with cornstarch in a large bowl until evenly coated. This prevents separation.
Pour wine into the fondue pot and warm over medium heat until small bubbles appear (about 160°F/71°C).
Gradually add the cheese mixture handful by handful, stirring in a figure-eight motion with a wooden spoon until fully melted. Avoid boiling.
Stir in Kirsch until smooth and silky. Season with pepper and nutmeg.
Transfer to a fondue burner, maintaining a gentle bubble (160-170°F/71-77°C).
Note: Tradition says if bread is dropped in the fondue, the culprit buys a bottle of wine or performs a group-chosen forfeit.
