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Let's Get Cheesy: The Ultimate Cheese Fondue Experience

This "Fondue Savoyarde" is melty and delicious. Enjoy it with Deux Pates gluten free bread for the true French Alp experience.

This cheese fondue is called the "Fondue Savoyarde". Savoie is a sub-region of France (called a department) located in the French Alps. There are only a few dishes better than a cheese fondue on a cold winter night in the mountain. It is very simple to prepare. You do need a need a fondue pot with a source of heat. We give you some options in the recipe below.

The traditional recipe uses 3 types of cheeses: Comté, Beaufort and Emmental. Comté and Emmental can be found at some of your local grocery stores. However, getting your hands on some Beaufort can get expensive. The recipe below lists the traditional recipe as well as the alternative quantities without the Beaufort. Do not worry, it will still taste delicious!

Enough talking, let's get cheesy!


Ingredients

Serves 4 guests

  • 4 Deux Pates Baguettes (Plain or Rosemary Rustic Boules are also great options)

  • 400g of Comté (800g if no Beaufort)

  • 400g of Beaufort

  • 200g of Emmental

  • 30cl of white wine (Dry)

  • 3g of ground nutmeg

  • 1 clove of garlic

  • A pinch of ground pepper

  • 1 egg (optional)

As far as Fondue set. There are few options:

Fondue Mix Alternative: If you wish to keep cost down but still enjoy a tasty and gluten-free cheese fondue you can use this pre-packaged fondue: About 2 1/2 - 14oz Emmi Fondue Cheese (We have tested it and it has been celiac safe)


Directions

  1. Cut the cheeses in small cubes

  2. Cut the bread in approximately 1in cubes

  3. Rub the fondue pot thoroughly with the clove of garlic. Remove the clove of garlic

  4. Pour 25cl of wine in the fondue pot and turn on heat (medium)

  5. In a separate container mix the remainder of the wine and the nutmeg

  6. When the wine starts to simmer, pour the cheese in the fondue pot. Do so in multiple steps while continuously stirring with a wooden spoon. Keep heat on medium-low

  7. Once the cheese is melted, pour the wine/nut meg mix into the pot

  8. The mixture should be smooth and liquid. Add the pepper

  9. This is ready! Let the dipping begin!

  10. Optional: Once the pot is almost empty, crack the egg and mix it with the cheese. That way, no cheese is wasted :)

  11. Bon Appétit!

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