Comté fondue is a staple on restaurant menus all over Franche-Comté and is a particular favourite after a long hike in the Jura Mountains. But you don’t need to be on holiday to enjoy it – this heartwarming dish is easy to whip up at home and is perfect for chasing away the chills on a cold winter’s day.
- 1 lb mature Comté (preferably 10-18 months old), shredded
- 2 tbsps corn starch
- 1 garlic clove, peeled and halved
- 1 cup plus 2 tbsps dry white wine (preferably Jura wine, if possible)
- Freshly ground black pepper
- Good quality crusty bread, cut or torn into bite-sized pieces
1In a large bowl, toss the shredded Comté and corn starch until well combined.
2Rub the inside of fondue pot with cut sides of garlic. Discard garlic. Add wine and bring to boil.
3Reduce heat to medium-low. Add a quarter of the Comté and stir until melted. Continue stirring in cheese, a quarter at a time, until melted. Cook, stirring, until fondue is completely smooth and richly coats the back of a spoon. Season with freshly ground black pepper.
4Serve the hot fondue with crusty bread for dipping.