Fondue Savoyarde

Fondue Savoyarde

Easy fondue in 3 steps!


  • 250 g of Beaufort
  • 250 g county
  • 250 g Emmental
    40 cl dry white wine
  • 1 tablespoon kirsch
  • 3 pinches of grated nutmeg
  • 1 clove of garlic


  1. Rub the fondue pot with the garlic.
  2. Then put to melt the cheeses with white wine and kirsch and spices.
  3. Dip the pieces of bread into the melted result and taste cheese!


  • To achieve this preparation you will need to bring a pot (rather like a deep pan of clay or cast iron) and a small stove, but of course fondue forks.