Savoyard cheese fondue

Savoyard cheese fondue: a blend of mountain cheeses melted in white wine, into which you dip pieces of bread. The ultimate sociable dish for winter evenings with friends or family.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 812 kcal · 46 g protein · 41 g carbohydrate · 49 g fat

Ingredients

• 200 g Comté
• 200 g Beaufort
• 200 g Emmental
• 200 ml dry white wine
• 1 clove of garlic
• 1 baguette

Method

1. Rub the fondue pot with the garlic.
2. Heat the white wine and add the grated cheeses a little at a time.
3. Stir in a figure of eight until the fondue is smooth.
4. Serve straight away with cubes of bread for dipping.

Nutritional benefits

Fondue is rich in calcium and protein thanks to the cheeses, but it’s a fatty, high-calorie dish: enjoy it occasionally, in good company. Serve it with a green salad and a drink at room temperature to help digestion.

Variations and substitutions

• With vegetables to dip (instead of all bread).
• With three cheeses from your region.
• A hint of nutmeg or kirsch.
• Lighter version: more wine, less cheese.

Storage and making ahead

Best eaten straight away; leftovers can be turned into croque-monsieur or soup.

💡 Good to know

Always stir in a figure of eight with the bread, without stopping: this stops the cheese from stringing or burning on the bottom.

Related reading

Discover more vegetarian recipes.

Foods in this recipe: Comté · Emmental · white wine · garlic · baguette.

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