Here, fondue is most often made with comté cheese! And as with any good recipe, you need good ingredients. So it's up to you fruit that you must go to. You will find good advice there for making your fondue. It is also quite possible that you will be offered mix comtés at different stages of ripening. We might even have it prepared for you, and we might even send it to you if you're far away and have the blues. Pays Horloger and our delicious dishes. For wine, you need a white wine from Jura, Of course.
©Corinne Vasselet - BFC TourismFor the rest, we touch on the sensitive point, these small additions which make the difference for some, are for others, real sacrileges.
We're talking here about cornstarch for consistency, bicarbonate for digestion (be careful to use it in small quantities, it foams), kirsch for taste and digestion, nutmeg (for taste and its good association with comté), garlic for taste (we highly recommend this one), etc. And why not replace part of the comté with Mont d'Or for more creaminess.
There's one point left, on which everyone agrees: the 8s! And yes, that's the secret to a good fondue: you have to know how to stir! When mixing your comté with the wine, take a wooden spoon and draw 8s on the bottom of the pan. The person in charge of the 8s will have to do this until it's time to bring the fondue pot to the table...
Now it's time to get started, here is the recipe for comté cheese fondue.
Serves about 4. Allow about 30 minutes for preparation.
1 kg of Comté aged for at least ten months (or with a mixture of different ages)
75 cl of Côtes du Jura white
1 clove of garlic
Nutmeg
Unlimited dry bread cut into large cubes
A fondue pot with large forks
A wooden spoon to make figure 8s
1. Rub the fondue pan with the crushed garlic clove.
2. Heat 2 to 3 glasses of wine.
3. Gradually add the grated Comté cheese. Stir continuously with a wooden spoon until the Comté cheese has completely melted. Depending on the consistency of the fondue, add a little more wine if it is too thick. Season with freshly ground nutmeg.
4. Keep stirring, making figure 8s, to thicken it: the fondue should have the appearance of a smooth, homogeneous cream.
5. Light the fondue burner on the table and place the pan on it, continuing to stir. The fondue is ready.
As we told you above, you can add a few additional ingredients, it's up to you to test.
You can also, when there is not much left at the bottom of the pot, crack 1 or 2 eggs for those who are still hungry.
This activity was tested by a passionate local. Here is what he had to say:
©©yvesmonnet
Patrick
Fondue in a cozy placeFondue in unusual places where you feel at home, like the Kota du Meix Lagor. Places like this are rare. To be warm, comfortable, and enjoy a delicious fondue after a hike.
Le morber, smooth, is perfectly suited to making a local and delicious fondue! A recipe little known in the list of fondues but very gourmet.
To discover more local must-try recipes, visit the page “It gives you a boost”. And for lovers of the county, stock up on recipe ideas here.