📍 Where this dish comes from: Savoie
Discover the history of this region →
Discover the history of this region →
A mountain tradition from the Savoie — three Alpine cheeses melted together with dry white wine, Kirsch, and garlic into a gloriously smooth, stretchy, bubbling pot that beckons everyone to dip. In this keto version, the traditional bread cubes are replaced by blanched broccoli and cauliflower, crispy lardons, and crunchy endive leaves.
What You’ll Need
Servings: 6 servings
Calories: 560kcal
Ingredients
- 300 g Gruyère grated
- 200 g Comté grated
- 100 g Emmental grated
- 1 garlic clove halved
- 300 ml dry white wine (Vin de Savoie)
- 1 tbsp Kirsch (optional)
- 1 tsp cornstarch (or 1/4 tsp xanthan gum)
- Pinch nutmeg, white pepper
- broccoli florets blanched, cauliflower florets blanched, endive leaves, celery sticks, lardons, small sausages dippers
Instructions
- Rub the fondue pot with the cut garlic clove. Add wine and heat until simmering.
- Mix cheeses together. Toss with xanthan gum or cornstarch.
- Reduce heat to low. Add cheese a handful at a time, stirring in figure-8 movements.
- Continue adding cheese, stirring constantly, until completely melted and smooth.
- Add Kirsch. Season with nutmeg and white pepper.
- Transfer to a fondue burner. Serve immediately.
- Dip vegetables, lardons, and endive into the molten cheese. Enjoy communally.
Nutrition
Serving: 1serving | Calories: 560kcal | Protein: 32g | Fat: 40g | Fiber: 1g
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Health Benefits
- The combination of Gruyère, Comté, and Emmental provides a good source of calcium and protein.
- Eating fondue with fibrous raw or blanched vegetables can help slow the overall pace of the meal.
- Aged Alpine cheeses are a good source of vitamin K2, which is involved in directing calcium to bones.