A bit of history (and cheese from Jura)
If Savoyard fondue has conquered the world, the Fondue Comtoise remains a well-kept secret from Jura. Here, there's no mix of cheeses, just Comté, the king of cheese boards, the boss of the mountainous regions! As old as the French cheese-making tradition, this fondue was born in the farms of Haut-Doubs. The idea was simple: reuse the slightly dry pieces of Comté by melting them into white wine. The result? A marvel of creaminess to dip into without moderation!
The Comtoise Fondue Recipe
Ingredients (for 4 people)
- 1 kg of Comté: Aged for at least 10 months, otherwise it’s cheating!
- 75 cl of Côte du Jura white wine: We don’t skimp on quality!
- 1 clove of garlic: For a gentle aroma
- Some nutmeg: The magical touch
Preparation
- Rub the inside of the pot with the crushed garlic clove. This isn’t optional; it’s essential!
- Cut the Comté into thin slices (or better, grate it) for quick melting.
- Heat on low, gradually adding the white wine.
- Stir constantly with a wooden spoon until you achieve a creamy and smooth texture.
- Add a pinch of nutmeg and taste: is the balance just right? It’s ready!
With
What to dip?
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Bread: Country bread, of course, not that sad sliced bread!
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Potatoes: For the XXL foodies
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Pickles: For the crunch and acidity that awaken everything
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Charcuterie: Salami, smoked ham, brésil,...
The tip that changes everything
Want to give your fondue a little extra kick? Add a splash of kirsch at the end of the cooking. Yes, yes, it's allowed!
Where to enjoy a fondue in Dijon?
Not up for making it yourself? No worries, we’ve picked out the best places for a proper fondue! And if you’re wondering what the difference is between Fondue vigneronne and Fondue Bourguignonne? Follow the guide, we’ve got you covered!
Alright, grab your forks, and may the best dipper win!
