• 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.