Comté Fondue

This recipe comes from La Petite Echelle, a restaurant and inn located in the Jura
Mountains of France. Dairy cows are also raised on the property for the production of
Comté cheese. The restaurant serves traditional local dishes, and fondue is the highlight
of the menu, made with Comté, local Jura wine, foraged mushrooms and mountain herbs.

1 pound mature Comté, grated
1 ¼ cup dry white wine
1 clove garlic, peeled
1 tablespoon cornstarch
2 teaspoons Kirsch
A few slices of wild mushrooms, such as Cèpes (optional)
A few leaves herbs such as tarragon or rosemary (optional)
Freshly ground black pepper and/or ground cumin (optional)
1. Combine the grated Comté, wine and garlic in a fondue pot and cook over low
heat, stirring often, until the cheese melts.
2. In a small bowl, mix together the cornstarch and Kirsch.
3. Once the cheese is melted, add the mushrooms for flavor (if using), along with a
few leaves of fresh Asperula Odorata or herbs (if using). Stir in most of the
cornstarch mixture and bring to a simmer. The fondue should be thick enough to
richly coat the back of a spoon. If it’s too thin, add more of the cornstarch
mixture until you reach the desired consistency. Season the fondue with freshly
ground black pepper and/or a pinch of ground cumin, if desired.
4. Serve the hot fondue with cubes of French bread for dipping.

Recipe courtesy of the Comté Cheese Association
For more Comté recipes, visit Comté