Comte (from the Jura Mountains), Beaufort and Emmental (from Savoie) are all classic mountain cheeses. They are layered with nutty, fruity and sweet flavors and they have extraordinary melting capacity. Because they are mountain cheeses they all possess the layers of nuts, fruits, and sweetness, almost like a toffee finish, that give the fondue length and unforgettable layers of taste.
| Ingredients | Amount |
|---|---|
| Garlic clove, split | 1 |
| Cantal cheese | 1 cup |
| Comté cheese | 1 cup |
| Emmental cheese | 1 cup |
| Beaufort cheese | ½ cup |
| Dry White wine | 1 ½ cups |
| Lemon juice | 1 tsp. |
| Cornstarch | 2 tsp. |
| Kirsch | 3 Tbsp. |
| Ground nutmeg | pinch |
| White bread cubes | 1 cup per person |
Method
Heat a ceramic fondue pot over medium-low heat. Rub the inside of the fondue pot with the garlic clove; reserve garlic clove.
Either grate or plane both cheeses. Bring the wine, garlic clove, and lemon juice to a simmer, stirring constantly. Remove the garlic clove with a fork. Add the cheese and stir until it is smooth and creamy.
Whisk together the cornstarch, Kirsch, and nutmeg and stir into the cheese sauce.
Continue to heat while stirring, until thick and smooth. Do not overheat or the mixture will separate.
Keep fondue warm over low heat, then put it over an alcohol lamp (Sterno) at the table. Let the fondue continue to bubble during the meal and stir it from time to time so that it stays creamy.
Spear the bread cubes with fondue forks and dip them into the cheese.
Note: If the fondue is too thin, add more grated cheese; if it is too thick, thin it with wine. The wine, incidentally, is critical — it should not be too aged and should contain abundant acids. Cider is also well-suited to use in a fondue.
Yield: 12 portions
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