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Cheese fondue using Comté

You will need:
A bottle, or several, of chilled white wine. For an authentic comté fondue, use Jura yellow wine and some sweet woodruff herb.
Stale Bread, cut into inch square cubes
Green salad with dijon mustard dressing
Cocktail gherkins
Pickled Silverskin onions
Optional: Small waxy potatoes, baked or boiled in their skins.
Low carb version:
Instead of bread use large ivory cauliflower florets, broccoli florets, carrot sticks, slices of courgette.
Course: Main Course
Cuisine: Alpine, French, Swiss
Keyword: Cheese fondue, Comté
Servings: 6

Equipment

  • A fondue set

Ingredients

For the fondue:

  • 1 clove garlic
  • 15 g butter
  • 1 kg young Comte cheese cut into cubes
  • 1 big glug Vin Jaune
  • Few sprigs Sweet Woodruff

Instructions

  • Rub the fondue pan with the garlic clove.
  • Turn on the fondue pan heater or start off the fondue on a low heat on your stove.
  • Add the butter.
  • Add the cheese.
  • When the cheese starts to melt, add the Vin Jaune.
  • Continue to heat until it all melts.
  • Add the Sweet Woodruff if you have it.
  • Start eating by putting a cube of bread onto the end of your long fork. Dip it into the fondue.
  • Accompany with the pickles, potatoes if you wish, green salad