Fondue Savoyarde

Method

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1. Toss all the grated cheese with the cornflour until every strand is dusted.

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2. Rub the inside of a heavy fondue pot hard with the cut garlic, then leave the garlic in.

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3. Add the wine and lemon juice and bring to a bare simmer over medium-low heat.

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4. Add the cheese a handful at a time, stirring in a figure of eight, and wait for each addition to melt completely before adding the next.

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5. Once it is all in and smooth, stir in the kirsch, pepper and nutmeg.

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6. Do not let it boil at any point. It should be thick enough to coat bread heavily.

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7. Move to the burner at the table, keep it barely bubbling, and stir every time someone dips.

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Chef’s Tips

• Cornflour through the cheese, not into the wine.
• A handful at a time, waiting for each to melt.
• Figure of eight, and never let it boil.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Cornichons
• Cured ham
• The rest of the white

Storage & Reheating

Leftovers set solid; melt gently with a splash of wine. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.