Photo : © CIGC
Ingredients :
• 1 kg (2 lbs) Comté diced or grated
• 75 cl (3 cups) dry white wine
• 1 tbs cornstarch
• 1 garlic clove peeled and halved
• freshly ground pepper to taste
• 1 loaf country or whole wheat bread cut in cubes (each cube must have a piece of crust)
Comments:
• Optional: Kirsch liquor or a pinch of grated nutmeg can be added to the fondue before serving.
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Comté Fondue
Preparation:
• Rub the fondue pot with garlic.
• Add the wine, heat until simmering.
• Then add the cheese, stirring constantly with a wooden spoon until the cheese is melted.
• Season with pepper.
• In a small bowl, add cornstarch to some cold white wine, mix well and add to fondue pot, stirring to incorporate in fondue until a creamy consistency is achieved.
• When ready to serve, guests spear bread with a fork and rotate in mixture to coat the bread with cheese fondue.
The right place to buy Comté cheese:
© Comté website
Used by Cooking2000 with CIGC's permission
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