The Best Fondue Recipe

08 Oct 2019 Fabrice Blog

These are pictures of our brand new Cheese Fondue Cooking Experience in Paris

Perfect Fondue Savoyarde Recipe


3,5 pounds of cheese
mix of 4 cheeses, possibly 18-months aged Comté, Beaufort, Emmental de Savoie, Swiss Gruyère
tip: the cheeses need to be at room temperature
0,5 cups of white wine
acidic, slightly sweet, fleshy texture - a « vin de Savoie » (Roussette, Apremont, ...) is perfect
1 garlic clove
freshly ground pepper bread

the more crust the better, like a baguette. It’s even better if you can buy it the day before.
1 pinch of nutmeg
1 baby glass of kirsch

to have nice flavors and help with digestion
1 pinch of baking soda
to get a cloudy foamy fondue
1 teaspoon of cornstarch
if your fondue is too liquid
1 egg yolk
to enjoy your fondue to the last crumb


0- choose a muscular friend to cut the bread into small cubes
1- cut the rinds off your cheeses and grate them
2- rub the fondue pot with your garlic clove, then mince it and add it to the pot.
3- pour the white wine into the pot and bring to a simmer and reduce the heat to low
4- add the cheese progressively while stirring in a «8» movement until everything is melted and homogeneous
5- if you feel that your fondue is too liquid, dilute the cornflour is the kirsh and pour it it, if it’s not liquid, just forget about the cornflour
6- add pepper and nutmeg
7- become a cheese wizard as you add the baking soda
8- bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
9- transfer to fondue pot set over a flame

You can download and print the recipe below!

Related articles

Last posts

Taka & Vermo Cheese Shop : the most vivid cheese shop in Paris

Le Tour de fromage

Fromagerie Marie Anne Cantin: the most authentic cheese shop in Paris!


By visiting this website, you accept setting up cookies which are used for analytics purposes. We are all about protecting your privacy.