Wherever cheese is made in the French Alps, “fondue” is a favourite dish. Jura fondue – often called the fondue from three cantons (districts) - is made from 3 kinds of Comté - young, older and well-matured which is grated. But it can also be made with a single kind. Apparently, Jura fondue is easier to digest than Savoie fondue. Just enjoy!
1 kilo of Comté cheese matured for at least ten months
75cc of white Côtes du Jura or 60cc of white Côtes du Jura + 15cc of Vin Jaune (Barrel-aged white Yellow wine) for a “fondue royale”…
1 clove of crushed garlic
As much stale bread as you can eat cut into bite-sized rectangles
Rub the fondue pot with the garlic clove. Cut the Comté cheese into small cubes, or grate it, and put it into the pot. Warm it up and immediately add 2 or 3 glasses of the wine. Stir continuously with a wooden spoon until the cheese has completely melted. If the melted cheese is too thick, add another glass of wine.
Season with freshly ground nutmeg. Only stop stirring when the “fondue” becomes smooth without lumps. Put the “fondue” pot warmer on the table and light it. Put the fondue pot on the warmer and continue to stir. Spear a piece of bread onto the end of your fork, dip it into the melted cheese and rotate it so as to soak up a good helping.
The chef's trick
Turn your fork in a figure of 8 to soak up more cheese and stop the cheese sticking to the pot.