fondue savoyarde

The Beaufort producers’ selected fondue savoyarde melts one cheese, Beaufort, into white wine from Savoie. Garlic, pepper and Kirsch season this version, with bread cubes dipped directly into the melted mixture.

Beaufort is cut into thin slices and bread into small cubes. A garlic clove rubs the enamelled saucepan before the white wine is heated until it begins to foam.

The cheese enters the heated wine while the mixture is stirred continuously with a wooden spoon. Pepper is added during melting, and Kirsch joins once the Beaufort has melted.

The saucepan moves to a table burner as the fondue rises in the pan. The bread cubes become the dipping vehicle for the hot, melted cheese mixture.

This producer recipe centres Beaufort’s flavour. Nutmeg is listed alongside garlic, pepper and Kirsch for this version’s seasoning.