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Animals and their feeding

The production steps

Guaranteed and controlled quality

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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Emmental de Savoie fondue

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  • Cheese :

    Emmental de Savoie
  • Dish type :

  • Season :

    Autumn, Winter

Ingredients - for 4 persons

  • 500ml Savoie dry white wine
  • 800g Emmental de Savoie cut into small pieces or grated very coarsely
  • 1 crushed clove of garlic
  • 1 tbsp. mustard
  • White pepper, cinnamon, grated nutmeg
  • Dry bread cut into cubes


  1. Pour the white wine and crushed garlic into a fondue pot, heat on a low heat until a foam forms without it reaching boiling point.
  2. Then gradually add the cheese, continually stirring in the form of an 8 with a wooden spoon, until it’s completely melted.
  3. Add the mustard and season with the pepper, cinnamon and nutmeg.
    Serve by placing the fondue pot on a hotplate.

Each guest places the cubes of bread speared onto the end of a fork that they then dip into the fondue pot while turning it. The secret to a successful fondue: always stir to bind the cheese and wine on a low heat. Add a small glass of brandy just prior to serving.
Wine pairing: Dry white Vin de Savoie.
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