Comté Cheese Fondue
This Comté cheese fondue is one of my family's favorite meals, especially on cozy nights when we want something that feels special without a lot of effort. It has a silky texture and a deeply nutty flavor that pairs perfectly with crusty bread, vegetables, sausages, and more. Best of all, it comes together in under 30 minutes.
Why You'll Love This Cheese Fondue Recipe
I must confess something. I love Valentine's Day. Don't roll your eyes! For me, it has very little to do with romantic love, but rather family. As a kid, my dad was routinely out of town on Valentine's Day, but my mom would always have heart-shaped boxes of chocolates for my brothers and me, and she would make a special dinner, even if it was just pasta with a jar of red sauce. It felt like such a treat-a scarlet evening in the middle of gray winter, usually on a school night. Plus, let's admit it, I'm always up for an excuse to celebrate, whatever the occasion.
James and I started celebrating Valentine's Day at home with fondue before the girls were born, and today it's one of our favorite family traditions. Both girls LOVE it, and we turn it into a full meal with lots of dippers. There's something so fun about sharing a bubbling pot of food.
For more cheesy, crowd-pleasing dishes, try my Warm Spinach & Artichoke Dip or these Oven Grilled Cheese Sandwiches.
Nicki's Tip: While this recipe is a treasured experience for us on Valentine's Day, it works beautifully to celebrate any special occasion (birthdays, holidays, you name it!). Who can resist melty cheese with their favorite dippers?
Ingredients You'll Need
- Mature Comté: Comté is the heart of this fondue. A well-aged wedge (10-18 months) brings deep nutty flavor and melts into a silky texture that feels rich but balanced, not heavy.
- Cornstarch: Cornstarch helps the cheese melt smoothly and keeps the fondue from breaking as it cooks.
- Garlic: Rubbing the pot with a halved clove adds a subtle savory note without overpowering the cheese.
- Dry White Wine: The wine provides acidity, which helps the cheese melt evenly and keeps the fondue from feeling flat. A crisp, dry white works best, something you would happily sip while cooking.
- Freshly Ground Black Pepper: Black pepper adds warmth and a gentle bite that cuts through the richness of the cheese. Grinding it fresh makes a noticeable difference here.
- Crusty Bread: A good loaf with a sturdy crust and soft interior is ideal for dipping. It holds up in the pot and gives you that satisfying contrast between crisp bread and molten cheese.
- Vegetables, Sausages, and Apples: These are optional, but highly encouraged. Steamed or roasted vegetables add freshness, sausages bring savory depth, and apples offer a crisp, lightly sweet counterpoint that plays beautifully with the cheese.
How to Make Cheese Fondue
This Comté cheese fondue is both quick and easy. Toss shredded cheese with cornstarch (this helps bind the fondue, ensuring it won't break), and melt it slowly into simmering white wine. Voila! Told you it was simple!
Step 1: In a large bowl, toss the shredded Comté and cornstarch until well combined.
Step 2: Rub the inside of the fondue pot with the cut sides of garlic. Discard garlic. Add wine and bring to a boil.
Step 3: Reduce the 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 the fondue is completely smooth and richly coats the back of a spoon. Season with freshly ground black pepper.
Step 4: Serve the hot fondue with crusty bread for dipping, along with steamed vegetables, sausages, and apple slices, if you wish.
Recipe Tips
- You will need a fondue pot for this recipe. I recommend an enameled cast-iron pot, which won't scorch on the bottom.
- You can find Comté cheese at specialty stores and many supermarkets, such as Whole Foods, Costco, Wegmans and Shoprite (different locations vary).
- To shred the cheese quickly, using the shredding disk in a food processor!
- Tossing the shredded cheese in cornstarch helps thicken the fondue.
- Adding the cheese slowly to the simmering wine will ensure that the cheese melts evenly and that the fondue doesn't break (which occurs when the oil in the cheese separates).
Dessert Fondue
For dessert, we finish with a small bowl of this chocolate fondue. It comes together in minutes using just three ingredients, and you don't need a fondue pot! We dunk in fruit and chunks of whatever frozen cakes/cookies I have hiding in the freezer.
Cheese Fondue Recipe FAQs
To transform the fondue into a full meal, I serve it with cubed baguette, steamed broccoli and cauliflower, chunks of garlicky sausage and slices of raw apple for dipping. Roasted or steamed fingerling potatoes, sweet potatoes, turnips and carrots are also good options!
I always make fondue with Comté cheese. It's nutty and buttery and melts beautifully. You could also use Gruyere or a good quality Emmenthaler, or a mix of both.
P.S. More Ways to Use Comté Cheese:
I use Comté in pretty much any dish that involves melted cheese. Here are some of my favorites!
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Comté Cheese Fondue
Ingredients
- 1 pound mature Comté (preferably 10-18 months), shredded (about 5 cups shredded)
- 2 tablespoons cornstarch
- 1 garlic clove, peeled and halved
- 1 cup plus 2 tablespoons dry white wine
- Freshly ground black pepper
- Good quality crusty bread, cut or torn into bite-sized pieces
- Steamed or roasted vegetables (such as broccoli, cauliflower, carrots and/or fingerling potatoes), sausages and sliced apples for serving (optional)
Instructions
- In a large bowl, toss the shredded Comté and cornstarch until well combined.
- Rub the inside of fondue pot with cut sides of garlic. Discard garlic. Add wine and bring to boil.
- Reduce 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.
- Serve the hot fondue with crusty bread for dipping, along with steamed vegetables, sausages and apple slices, if you wish.
Notes
- You will need a fondue pot for this recipe. I recommend an enameled cast-iron pot, which won't scorch on the bottom.
- You can find Comté cheese at specialty stores and many supermarkets, such as Whole Foods, Costco, Wegmans and Shoprite (different locations vary).
- To shred the cheese quickly, using the shredding disk in a food processor!
- Tossing the shredded cheese in cornstarch helps thicken the fondue.
- Adding the cheese slowly to the simmering wine will ensure that the cheese melts evenly and that the fondue doesn't break (which occurs when the oil in the cheese separates).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
5
Mmm, one of my all-time favorite meals. And it brings back family memories for me too. Growing up, my parents would occasionally make a fondue dinner and I always loved it! I'll have to see if I can get my hands on some Comté cheese and try it out. Thanks for sharing!