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comte fondue from la petite echelle

Comte Fondue from La Petite Echelle

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Recipe Information

Yield:    4 servings
Cook Time:   15 minutes
Level:   easy


  • 1 lb mature Comte, grated 
  • 1 cup  dry white wine
  • 1  clove garlic, peeled
  • 1 tbsp  cornstarch
  • 2 tsp  Kirsch
  •  A few slices of wild mushrooms, such as Cpes (optional)
  •  A few leaves of Asperula Odorata or other herbs such as tarragon or rosemary (optional)
  •  Freshly ground black pepper and/or ground cumin (optional)


1. Combine the grated Comté, wine and garlic in a fondue pot and cook over low
heat, stirring often, until the cheese melts.
2. In a small bowl, mix together the cornstarch and Kirsch.
3. Once the cheese is melted, add the mushrooms for flavor (if using), along with a
few leaves of fresh Asperula Odorata or herbs (if using). Stir in most of the
cornstarch mixture and bring to a simmer. The fondue should be thick enough to
richly coat the back of a spoon. If it’s too thin, add more of the cornstarch
mixture until you reach the desired consistency. Season the fondue with freshly
ground black pepper and/or a pinch of ground cumin, if desired.
4. Serve the hot fondue with cubes of French bread for dipping.

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