Comté cheese is a hard cow's milk cheese, so 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.
- 1 garlic clove, halved
- 250 ml (1 cup) chardonnay
- 200 g comté cheese, cut into small cubes
- 1 baguette, torn into small pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rub garlic over inside of fondue pot, to imbue with flavour and prevent the cheese sticking.
Add wine to pot and heat over medium, until simmering.
Add cheese and stir until melted.
Reduce heat to low and transfer to the dining table. Place pieces of baguette on fondue forks. Dip into cheese mixture and eat!