The Ultimate Fondue Savoyarde Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Originating in the French Alps, Fondue Savoyarde was invented by resourceful shepherds who needed a way to use hardened cheese and stale bread during cold winters.
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The Golden Rule
"Stir the fondue continuously in a figure-eight pattern to maintain a uniform, velvety emulsion."
Ingredients
10 items required
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Chef's Notes
Always use real, high-quality Alpine cheeses. Pre-shredded cheeses are coated in anti-caking cellulose which ruins the smooth texture.
Pro Tip
Keep your heat low and steady. Too much heat will instantly seize the dairy proteins into a rubbery sad lump.
Kitchen Catastrophe Warning
Failing to toss the cheese in cornstarch will result in a disastrous separation where a solid cheese ball floats in a pool of hot wine water.
The Jester's Corner
Royal Court Comedy
Why did the cheese break up with the fondue pot? Because things were getting way too heated!
The Culinary Science
Cornstarch contains amylose molecules that swell and trap water when heated, preventing the cheese fats from separating from the wine.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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