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Vegetarian, Northern, Eastern and Western France

Comté fondue with green salad

Comté fondue is a shared melted cheese dish made with Comté and Gruyère, melted in white wine with a touch of kirsch, served with bread for dipping and a green salad. It serves 4, takes 30 minutes, is easy to make, and costs about €3.90 per person. The key is adding the cheese gradually and never letting it boil.

Tonight, we're bringing out the fondue pot, a real Comté fondue with white wine, bread for dipping, and a salad to round it all out.

Comté fondue with green salad
Total time
30 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
880 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Comté fondue is Comté and Gruyère melting together in white wine until smooth and silky, with just enough depth from the aged Comté to give it character. The kirsch adds a warm note that lifts the whole thing without covering up the cheese flavor. It's a meal you eat slowly, together, gathered around the pot.

It's the kind of dish you make on a cold evening when you don't want to spend hours in the kitchen but still want something warm and shared with the family. Kids love dipping their bread into the melted cheese, and the green salad on the side keeps the meal balanced. A Sunday night with friends or a Wednesday with the kids, it always fits.

The ingredients

4 people

Dairy

  • Comté cheese 400 g
  • Gruyère cheese 200 g

Pantry

  • Dry white wineoften in the pantry 25 cl
  • Cornstarchoften in the pantry 2 tsp
  • Kirschoften in the pantry 1 tbsp
  • Vinaigretteoften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 cloves
  • Green salad 1

Bakery

  • Country bread 1

Allergens Gluten, Lactose

The step by step recipe

  1. Rub the inside of the fondue pot with the garlic clove cut in half.

    Crush the garlic slightly before rubbing, it flavors the pot more.

  2. Grate the Comté and Gruyère, then toss them with the cornstarch.

    Grate the cheese coarsely, it melts more evenly.

  3. Heat the white wine over medium heat, add the cheese little by little while stirring in a figure eight. 10 min

    Never let it boil, the fondue turns stringy.

  4. Add the kirsch, nutmeg, and pepper, stir for two more minutes until the texture is smooth. 2 min

    If the fondue thickens too much, add a splash of warm white wine.

  5. Cut the bread into cubes, prepare the dressed salad, and set the pot on its burner.

    Keep the pot on a low flame at the table, the fondue stays nice and fluid.

Our tips to get it right

  • Choose an aged Comté rather than a young one, it gives the fondue more character.
  • Cut the bread ahead of time and let it sit out a bit, slightly stale bread holds better on the fork and soaks up the cheese well.
  • If the fondue starts to set near the end of the meal, stir it well and add a splash of warm white wine rather than cranking up the heat.

The variations

  • Swap part of the Comté for Emmental for a milder fondue that kids tend to like.
  • For an alcohol free version, replace the white wine with vegetable broth and skip the kirsch, the texture holds up even though the flavor changes a bit.
  • To save time, buy pre-grated cheese from the dairy section, it shaves off a good five minutes of prep.

What to serve it with

  • Cubed country bread for dipping
  • Well dressed green salad
  • Sliced cured meats as a starter

Storage

Fondue doesn't keep well once it cools, the cheese hardens and won't loosen up properly again. If you have leftovers, store them in the fridge in a sealed container and use them within two days over pasta or potatoes rather than trying to reheat them as fondue.

Questions about this dish

Can you make Comté fondue ahead of time?

It's best made right before serving, since it sets as it cools. You can grate the cheeses and mix them with the cornstarch a few hours ahead to save time.

Can you replace the kirsch?

Yes, you can skip it if you don't want alcohol, the fondue still turns out well as long as you follow the cornstarch step carefully. A splash of lemon juice also adds a bit of brightness instead.

Why does my fondue turn stringy?

This usually happens when the wine boils too hard while you add the cheese. Keep the heat at medium and stir in a figure eight so the cheese melts gently.

Can you freeze Comté fondue?

No, it's not recommended, melted cheese separates and loses its smooth texture once thawed. It's better to only make the amount you need for the meal.

How long does it take to make a Comté fondue with green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Comté fondue with green salad?

About 880 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Comté fondue with green salad cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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