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Recipe : ** Traditional Cheese Fondue

Traditional Cheese Fondue
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This fondue is essentially the same as served in the Jura and is sometimes called fondue jurassienne. The wine used in the Jura would be a côte de Jura made from the chardonnay grape. A local marc would be substituted for the kirsch. This fondue is usually served only with bread cubes and cooked potatoes, but I like the flavor of the raw vegetables with the melted cheese.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 clove garlic, peeled
  • freshly ground black pepper
  • 1/3 of a baguette stale bread, cut into bite-size cubes
  • 4 or 5 small new potatoes, cooked in salted water, cut into bite-size pieces
  • 1 stalk celery, cut into 1" long pieces
  • 1 small carrot, cut into 1" long pieces
  • 1 small red bell pepper, cored, cut into bite-size pieces
  • 3 or 4 red radishes
  • ½ tablespoons cornstarch
  • 300 g grated comté cheese
  • 200 ml dry white wine
  • 25 ml kirsch

  • Recipe preparation steps

  • 1
    Rub the inside of the fondue pot with the garlic. Mix the cheese with the cornstarch and add to the pot along with the wine. Place it over medium heat. Stir with a wooden spatula until the mixture is melted and smooth. Do not heat too fast, or the cheese may separate. Mix in the kirsch and black pepper.
  • 2
    Transfer the fondue pot to a burner on the table and serve with the dipping garnishes.
  • Ready !