Feeding a crowd this summer? This Comté Cheese, Chardonnay & Truffle Fondue is sure to please the party.
Like the best party animals, fondue isn't for confining to the depths of winter. It's the perfect starter for keeping your guests entertained whilst you're busy BBQing this summer. When deciding on the most important bit - the cheese - we have the best recommendation - Comté.
It's the perfect balance of nutty, creamy and peppery flavour which makes it the ideal cheese for using in fondue. It's available in most good supermarkets and is much tastier than Emmental. Nutty, cheesy, rich and full of Chardonnay - what's not to love?
1 large garlic clove
250g young Comté cheese grated (matured for around 4 months for a milder flavour)
250g mature Comté cheese grated (matured for around 18 months for a bolder flavour)
1 dessert spoon of corn flour
25ml truffle oil
- Slice the garlic clove in half longways and rub the oil all over the inside of the fondue pot. Leave the clove in the bottom. Light the fondue and leave until a medium heat.
- Add the wine to the pot and allow to simmer for five minutes before turning the heat down low, fishing out the garlic and adding the corn flour. Stir well.
- Next, add the grated cheese and stir with a metal whisk until melted.
- Finish just before serving with a drizzle of the truffle oil. Serve with cubed baguette and crunchy crudites.
Pick up a VonShef Cast Iron Fondue Set or why not go continental and try the VonShef Raclette with fondue? Plus learn more about Comté Cheese and how it's made.