Classic Cheesy Fondue Savoyarde

Ingredients

• 400g (14 oz) Gruyère cheese, grated 400g (14 oz) Gruyère cheese, grated
• 200g (7 oz) Emmental cheese, grated 200g (7 oz) Emmental cheese, grated
• 1 garlic clove, halved 1 garlic clove, halved
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Freshly ground black pepper Freshly ground black pepper
• Freshly grated nutmeg Freshly grated nutmeg
• French baguette, cut into bite-sized cubes French baguette, cut into bite-sized cubes

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Rub the inside of a fondue pot with the halved garlic clove.
2. 2.
   In a bowl, mix the grated Gruyère and Emmental cheeses together.
3. 3.
   In a separate saucepan, heat the white wine and lemon juice over medium heat until hot but not boiling.
4. 4.
   Gradually add the cheese mixture to the hot wine, stirring constantly until melted and smooth.
5. 5.
   In a small bowl, dissolve the cornstarch in a little cold water and add it to the cheese mixture. Stir well to combine.
6. 6.
   Season the fondue with freshly ground black pepper and a pinch of grated nutmeg.
7. 7.
   Transfer the fondue pot to a fondue burner and keep the cheese mixture warm and melted.
8. 8.
   Serve with bite-sized cubes of French baguette for dipping.

Treat your ingredients with care...

• Gruyère and Emmental cheeses — For the best results, grate the cheeses yourself instead of using pre-packaged grated cheese. This ensures a smoother and creamier fondue.
• Cornstarch — Dissolving the cornstarch in cold water before adding it to the cheese mixture prevents lumps from forming and helps thicken the fondue.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir it occasionally while serving to keep it smooth and creamy.
• If the fondue becomes too thick, add a splash of white wine or lemon juice to thin it out.
• Experiment with different types of bread for dipping, such as crusty sourdough or whole grain baguette, to add variety to your fondue experience.
• For an extra kick of flavor, add a splash of Kirsch (cherry brandy) to the fondue mixture.
• If you don't have a fondue pot, you can use a regular saucepan or a slow cooker to keep the fondue warm.

Serving advice

To serve Fondue Savoyarde, place the fondue pot in the center of the table on a heat-resistant mat or trivet. Provide each guest with a fondue fork or skewer for dipping the bread into the cheese. Encourage guests to swirl their bread in a figure-eight motion to ensure even coating of cheese. Enjoy the fondue while it is warm and gooey.

Presentation advice

Present the Fondue Savoyarde in an attractive fondue pot, preferably one with a burner to keep the cheese melted. Garnish the pot with a sprig of fresh herbs, such as thyme or rosemary, for a touch of elegance. Serve the bread cubes in a separate basket or plate alongside the fondue pot.