Cheese Fondue with La Couronne Fort Aged Comté
Learn how to make fondue the French way, which just one cheese. Comté of course!
Learn how to make fondue the French way, which just one cheese. Comté of course!
Ingredients:
- 700g / 1½lb grated La Couronne Fort Aged Comté AOC
- 3 tbsp cornflour
- 2 cloves garlic, halved
- 400ml / 14 floz dry white wine, Riesling or Gewurtztraminer
- pepper and salt
- 3 tbsp kirsch, brandy or sake
- squeeze of lemon juice
- grated nutmeg
Method:
- Toss the grated cheese into a large bowl and mix with cornflour.
- Rub the inside of the cooking pot with garlic.
- Place the wine in the fondue pot on the stove, over a low heat (do not use the fondue warmer at this stage) and bring to a simmer.
- Add cheese a handful at a time, using a wooden spoon and stirring in a figure of 8, until it starts to melt. Make sure the cheese is melted before adding more.
- When the cheese is stretchy, it is ready. Avoid allowing the fondue to become too hot and don’t boil it. Season to taste with lemon juice, salt, white pepper and kirsch.
- Keep the fondue warm on a fondue burner and use a long fork to dip in pieces of crusty baguette, mixed greens, smoked beef and steamed potatoes.