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Comté Fondue

If you can’t find Comté, try a good quality Gruyere or Emmenthaler, or a mix of both.
Servings: 4
Author: Nicki Sizemore


  • 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 (preferably Jura wine, if possible)
  • Freshly ground black pepper
  • Good quality crusty bread , cut or torn into bite-sized pieces
  • Steamed vegetables (such as broccoli, cauliflower, carrots, turnips, fingerling potatoes), sausages and sliced apples for serving (optional)


  • 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.