Comté cheese fondue

Cheese fondue

Claire says: “The words ‘fondue party’ can inspire dread into many people – (thoughts of the once-used wedding present, given away to a charity shop or now languishing in a box in the attic) – but perhaps now is the time to revisit this classic dish from the Alps, and pay proper homage to the fromage.

‘Fondue’ comes from the French word fondre –  to melt – and has its roots in the history in Swiss Alpine regions, where melted cheese, wine and garlic were slowly heated in a cast iron pot to create an unctuous, warm cheese sauce in which to dip stale pieces of bread.

This recipe uses Comté cheese, which is a hard, unpasteurised cow’s milk cheese from the Jura Massif region of eastern France. Not dissimilar to Gruyère, this nutty, creamy and peppery cheese is a perfect component in a meat-free sharing dish with friends and family. If you don’t have a special fondue pot and burner, prepare the ingredients on the hob in a heavy-duty pan, and bring straight away to the table.”


500g Comté cheese

375ml Jura dry white wine

1tbsp Kirsch

1 clove garlic, crushed with the back of a knife

salt, black pepper and nutmeg to taste

French bread, cut into cubes



  • Rub the inside of the fondue pot with the garlic clove and leave the garlic in the pot.
  • Add the cheese and wine. Place over a low heat on the hob and cook, stirring with a wooden spoon until the cheese melts and the mixture is smooth.
  • Add some black pepper, nutmeg and the Kirsch. Taste and adjust the seasoning as required.

To serve:

Place the pan over a low burner/warmer, if available, and, using forks, dip the crusty bread pieces into the fondue, turning to generously coat. Eat immediately”.