Comté Cheese Fondue
This silky Comte cheese fondue is easy to make and utterly irresistible! It makes for a fun, hands-on dinner that the whole family loves. If you can’t find Comté, try a good quality Gruyere or Emmenthaler, or a mix of both.
Servings: 4 people
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).
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