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The Savoyarde Fondue
Cheese Recipe from the French Savoie Mountains
17 oz. Gruy de ComtCheese
17 oz. Beaufort cheese
7.05 oz. reblochon cheese
1.5 oz. butter
2 cloves garlic
1/2 bottle of vin blanc de Savoie (white wine of Savoie, available in catalog)
1 soup spoon of potato flour
Salt and pepper, if desired
1 large bread, not too fresh


Take off the crust of the cheeses and cut them in small cubes.

Rub the casserole with garlic and leave two cloves in the casserole.

Add 1.5 oz. of butter and heat on low. Pour 1 glass of white wine from Savoie, still turning with a wood spoon.

Slowly incorporate the rest of the wine and the cheeses. Then, add the salt and pepper, if desired, and place the casserole on a portable stove.

Stick on a fork or fondue sticks little pieces of bread, not too
fresh and dig them in this unctuous. creamy and smooth paste. The best is to use a fondue dish.

This dish is perfect on a cold and rainy day with friends or family.
It's one of my favorites!

Preparation Time: Serves:
Recipe Origin: France
Submitted by:
Anne Garrett

United States
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