Comte Cooking School: Comte Fondue

Comté cheese

🥗Healthier: Emmental cheese

💰Cheaper: Gruyère cheese

Emmental is lower in fat while Gruyère provides a similar flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider

Non-alcoholic wine reduces alcohol content, while cider offers sweetness.

kirsch

🥗Healthier: cherry juice

💰Cheaper: water with cherry extract

Cherry juice provides flavor without alcohol, while the extract is more affordable.

Shred 1 pound of Comte cheese, using both 8-month and 18-month aged cheese for balance of flavor.

Combine the shredded cheese in a large bowl with 2 tablespoons of cornstarch and toss to coat.

Rub the inside of the fondue pot with the cut side of a garlic clove for flavor.

Pour 1 cup plus 2 tablespoons of dry white wine into the fondue pot and bring it to a boil.

Add a quarter of the cheese mixture to the boiling wine, stirring until melted before adding the next batch.

Continue adding the cheese in quarters until all is melted, ensuring a smooth fondue.

Finish the fondue with freshly cracked black pepper.

Serve the fondue with crusty bread or steamed/boiled vegetables for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens