Comté cheese fondue

Comté cheese fondue

Fondue au fromage de comté

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Comté cheese is a hard cow’s milk cheese, named after the region in which it is produced. To take the stakes to truly decadent, try melting it down and combining with a delicious chardonnay for dipping pieces of crusty bread. You will need a good-size fondue pot for this recipe.

Ingredients

Quantity Ingredient
1 garlic clove, halved
250ml chardonnay
200g comte or swiss gruyere cheese, cut into small cubes, (see glossary)
1 baguette, torn into small pieces

Method

  1. Rub the garlic halves around the inside of the fondue pot, to imbue it with flavour and stop the cheese sticking to it.
  2. Pour the wine into the pot and warm over medium heat until simmering. Add the cheese and stir until melted.
  3. Reduce the heat to low and transfer the fondue set to the dining table. Place pieces of baguette on fondue forks, dip into the melted cheese mixture and eat!
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