Homemade fondue from Saboya (Comté, Beaufort, Emmental cheeses)

If there's one dish everyone agrees on when it's cold (or simply when you're craving melted cheese), it's Savoyard fondue. The secret is simple: just choose good cheeses. This time, I opted for an exquisite trio: Comté, Beaufort, and Emmental. The result: an aromatic and creamy fondue that makes just the right amount.

For 4 people:

250g of Comté cheese

250 g de Beaufort

120g of Emmental cheese

1 teaspoon of cornstarch

15 cl + 5 cl of dry white wine

1 clove of garlic

A little nutmeg

Ground pepper

To accompany

Green salad

Prepare the cheeses

1. Cut the cheeses into small cubes or grate them.

Rub the fondue pot

1. Cut the garlic clove in half and rub it well inside the fondue pot. 2. If you prefer a stronger flavor, you can leave the garlic in the pot.

Heat the wine

1. Pour 15 cl of white wine into the fondue pot and heat over medium heat: the wine should be hot, barely boiling, but not boiling.

Add the cheeses gradually

1. Lower the heat slightly and add the cheeses gradually, stirring continuously (ideally with a wooden spatula, using a figure-eight motion). 2. Take your time: this is how you achieve a smooth fondue.

Add the cornstarch

1. In a small glass, mix the cornstarch with the remaining 5 cl of chilled white wine. 2. When the fondue is almost smooth, pour this mixture into the pot and stir: the fondue will thicken and become more consistent.

Season

3. Add a pinch of nutmeg and, if you like, some pepper. Taste and adjust the seasoning. Enjoy!