It takes a minimum of 4 months in the maturing cellar for a wheel of comté to fully develop its flavour. But some even mature for 12, 18 or 24 months, sometimes even more, to reach new heights of aromatic richness. Tastiness takes time!
A warming dish,
The authentic recipe for comté cheese fondue
Comté fondue is good at bringing friends and family together during our cold winters in the Jura Mountains. This quick and easy recipe is a completely different way of discovering comté cheese. So why not pay us a visit and get the real thing? We've selected some of the best places for you to try! Cheese enthusiasts can follow up their discovery by plunging into the fascinating setting of a maturing cellar.
TO MAKE SURE YOU DON'T FORGET ANYTHING
INGREDIENTS
- 1kg of Comté matured for 10 months minimum
- 75cl of white Côtes du Jura wine
- 1 garlic clove, crushed
- Nutmeg
FOR EVEN MORE FLAVOUR
ACCOMPANIMENTS
- Bread cut into small pieces
- Guerkins
- Potatoes
- Charcuterie: dried sausage, brési (local salted beef), smoked ham, etc.
Salted meats from the Jura Mountains SIMPLICITY ITSELF
METHOD
- Rub the sides of the fondue pan with the garlic clove. Cut the comté into thin strips, or grate it, and add it to the pan.
- Heat gently, gradually adding the wine a small amount at a time and stirring constantly with a wooden spoon, until the cheese has completely melted.
- If the fondue seems too thick, just add a little more wine.
- Season with freshly-ground nutmeg and continue stirring to obtain a smooth, even mixture that resembles cream.
- Light the fondue burner, place the pan on top and continue to stir.
Dip your bread into this delicious comté cheese fondue and... enjoy!
Did you know?
Long maturing for a unique taste
THERE'S NO SHORTAGE OF GOOD RESTAURANTS
WHERE TO GO FOR A GOOD COMTÉ CHEESE FONDUE?
In the heart of this nature destination, come discover comté fondue in a rustic and convivial atmosphere. From mountain restaurants to Michelin-starred establishments, you can relish this speciality to your heart's content.
A PLUNGE INTO THE PRODUCTION PROCESS
MATURING CELLAR TOUR
Some of the maturing cellars are open to the public. An ideal tour if you want to find out all there is to know about this noble cheese of the Jura Mountains and the ancestral art of making it.
Stepping inside these production sites is a whole new experience! The temperature barely exceeds 8°C, the air has a strange smell, there is no natural daylight and, above all, the sight of wheels of comté ripening by the thousand is absolutely fascinating!
HONE YOUR CURIOSITY
