Fondue comtoise

Name: Fondue comtoise
Total time: 20 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 400 g (14 oz) Comté aged 18 months; 400 g (14 oz) summer Beaufort; 400 g (14 oz) grated French Emmental; 400 ml (1⅔ cups) dry Jura white wine; 3 garlic cloves, crushed; 2 tbsp kirsch; 1 tbsp cornstarch; 1 country-style baguette, cubed

Comté cheese fondue

⏱ 20 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

400 g (14 oz)Comté aged 18 months
400 g (14 oz)summer Beaufort
400 g (14 oz)grated French Emmental
400 ml (1⅔ cups)dry Jura white wine
3 clovesgarlic, crushed
2 tbspkirsch
1 tbspcornstarch
1country-style baguette, cubed

400 g (14 oz) Comté aged 18 months
400 g (14 oz) summer Beaufort
400 g (14 oz) grated French Emmental
400 ml (1⅔ cups) dry Jura white wine
3 cloves garlic, crushed
2 tbsp kirsch
1 tbsp cornstarch
1 country-style baguette, cubed

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron or ceramic fondue pot (24 cm / 9½ in)

1 fondue stand with burner

1 chef’s knife for the cheese

1 cheese grater (or a food processor)

1 sturdy wooden spoon

1 cutting board

6 fondue forks

1 large dish for the bread

03 — Method

Grate the 3 cheeses in a food processor or with a grater and mix them in a bowl.
Rub the inside of the fondue pot well with the crushed garlic.
Pour the wine into the fondue pot and heat over medium without letting it boil hard.
Add the cheese a handful at a time, stirring in figure eights with a wooden spoon until melted.
Dissolve the cornstarch in the kirsch and stir it into the fondue to bind it.
Keep stirring for 5 minutes until smooth and creamy.
Set the pot on the fondue burner at the table and serve with bread cubes on long forks.