Fondue Savoyarde


To serve six persons


  • 12 oz shredded Emmenthal cheese
  • 12 oz shredded Gruyére
  • 12 oz Tomme or Beaufort cheese once again shredded
  • 6 glasses of regional dry white wine
  • 1/2 glass of kirsch liqueur
  • 1 clove garlic peeled and crushed
  • White pepper
  • One egg
  • 2.or 3 baguettes whole-wheat or white


  1. On the day before cube the bread and leave to dry and crisp a little
  2. One the day itself, select a cast iron or earthenware pot or cast iron saucepan and rub the sides with the garlic
  3. Pour the wine into the pot and place on the stove over medium-high heat
  4. Bring the wine to the boil add the cheese and stir slowly with a wooden spoon
  5. Before the cheese is full melted, remove the pot from the stove and place on a lighted fondue burner
  6. Season with pepper and add the kirsch whilst stirring
  7. Once the cheese has entirely melted, serve with bread and fondue forks.
  8. If the cheese bubbles reduce the heat immediately
  9. When the cheese is almost gone (less than a cupful left), break the raw egg into the pot and stir rapidly with cheese
  10. After one minute dump the remaining bread into the pot and stir together
  11. Turn off the burner and enjoy what is left!
Regional Information
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