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Savoie- style fondue & Swiss fondue

~ Main course ~

Savoie-style fondue & Swiss fondue

Winter in the mountains means cheese! Yes – but it has to be fondue!
Whether Savoie-style or Swiss, here’s the recipe for this traditional dish and a sociable moment of delicious creaminess.

Published on 7 March 2022

Fondue is the best dish to enjoy with others and is a great winter staple! Add cheese and you have the perfect ingredient for evenings with friends on both sides of the Franco-Swiss border.

Is everything ready? Right, pick up your fondue forks and take care not to drop your piece of bread into the fondue.

Recipe for 4 people
Preparation time: 30 mins
Cooking time: 20 mins



– 30 cl of white wine from the Savoie (or dry white wine)
– 400 g of Comté*
– 400 g of Swiss Gruyère* (or Emmental or Vacherin)
– 400 g of Beaufort*
– 1 clove of garlic
– Pepper
– 1 tablespoon of mustard
– 3 cl of Kirsch (optional)
– 500 g of bread (ideally from a day-old country loaf)
– 1 item of salad
– 1 egg (for the end of the fondue)

*For a Swiss fondue, replace the Comté and Beaufort with Emmental and Sbrinz.

Recipe steps


1. Pour half of the dry white wine into the fondue pot and allow to simmer for 5 minutes on a high heat.

2. Put the fondue pot on a low heat and gradually add your cheese to the pot.

3. Drizzle the Savoie white wine over the cheese several times, covering it generously.

4. Allow it all to melt, stirring continuously in a figure-of-eight pattern using your wooden spoon until the fondue becomes smooth and homogeneous.

5. Add a few drops of Kirsch, the mustard and a little pepper and allow to cook for 5 more mins, stirring continuously.

6. Serve your fondue with a salad and a good bottle of local white wine. Before the end of the meal, you can add an egg yolk, mix with the remaining bread and cheese and turn off the fondue.

Share without restraint!

Chef cuisinierChef cuisinier
©Chef cuisinier
3 tips before starting

Grate the various bits of cheese and put to one side.
Rub the fondue pot with a peeled and halved garlic clove.
Technique for melting the cheese:

  • For a cast iron fondue pot: heat your mixture on your cooker beforehand.
  • For a fondue pot with an electric heater: prepare directly in the fondue pot on its electric stand.
Bon appétit!
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