A Recipe: Comté Fondue for Two

36-month Comté has the depth to carry a fondue on its own. Here's a simple one worth making this week.

You'll need:
300g Fromageries Brun Comté, grated coarsely
150ml dry white wine (Jura Chardonnay if you have it)
1 small garlic clove
1 tsp cornflour dissolved in a splash of kirsch or cold water
crusty bread to serve

Method:
Rub your pot with the cut garlic clove.
Pour in the wine and warm over medium heat until just simmering — don't boil.
Add the Comté in three or four additions, stirring in a figure-eight motion between each.
Once melted and smooth, stir through the cornflour mixture and keep on low heat, stirring, for another two minutes until the texture is glossy and coats a spoon.
Serve immediately with torn sourdough.

The 36-month depth carries the fondue; the acidity in the wine lifts it.

36-month Comté is available in the shop this week! (w/c 17 March - might sell out if you are reading this blog in a few weeks’ time)