 |
Serves 6 - 200 to 250 g Comté per person - 75 cl good dry white wine (preferably a Côtes du Jura) - 1 clove of garlic - 1 tablespoon corn or potato starch - nutmeg, day-old bread cut into cubes. . Rub a fondue casserole with the garlic. Cut the Comté into small cubes or grate it and put it into the casserole. Heat the cheese and add 2 to 3 glasses white wine immediately, stirring continuously with a wooden spoon until the Comté is completely melted. Depending on the consistency of your fondue, add a little white wine if you find it too thick. Season with freshly ground pepper. Mix the starch with a little white wine and pour into the fondue, stirring continuously with a wooden spoon in order to thicken it. The fondue must have the consistency of a smooth, homogeneous cream. At the table, light the fondue heating element. Place the fondue casserole on it, still stirring. The fondue is ready. Each guest can then stick a piece of bread on his fondue fork and dip it into the fondue, turning it to cover the bread with the cheese. The alcohol in the white wine used for the fondue is completely evaporated when the fondue is served. Drink the same white wine as the one you used to make your fondue. Have a good time ! . |
            |
   |
|||||||||||||||
 |
| |||||||||||||||
|
|
| ||||||||||||||
