It's National Fun with Fondue Month, Here's How to Celebrate

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Savoyarde Fondue

As previously mentioned the most famous fondue sauce is probably the Savoyarde. Made from three cheeses: Comté, Beaufort, Gruyère (or Emmental), this recipe is the real thing. Here's our fave recipe, an original recipe from the French region of Savoie. Bon appétit!

Ingredients:

• 2 cloves garlic
• 1 1/2 cups dry white wine 
• 1 tsp cornstarch
• 7 oz. Comté cheese
• 7 oz. Beaufort cheese
• 7 oz. Gruyère or Emmental cheese 
• 1 pinch ground nutmeg
• 1 pinch ground black pepper
• 1 pinch paprika
• 3 tbsp Kirsch 

Instructions:

1. Grate the cheeses.
2. Slice a clove of garlic in half vertically, and thoroughly rub it all over the inside of a Dutch oven. 
3. In a bowl, whisk together the white wine and the cornstarch. Add to the Dutch oven and bring to a gentle boil. Reduce heat so that the wine simmers.
4. Add the cheeses, followed by the nutmeg, black pepper, and paprika. Using a wooden spoon, stir constantly until the fondue begins to melt into smooth, liquid cheese. 
5. Lower the heat and continue to cook (but make sure it does not boil) for 15 mins. until the sauce has thickened. 
6. Once thicker, stir in the Kirsch and cook for 1 min. longer. 
7. Transfer the fondue by pouring into a fondue pot or caquelon set over a flame. 
8. Make sure each guest has a fondue stick and serve with cubed bread.