Cheese Fondue: Comte's Perfect Partners

A silky and nutty Comté cheese fondue is a delightful treat, but what other cheeses can you pair with it to make it even better? Gruyere and Emmenthaler are two excellent options that can enhance the flavour and texture of the fondue. Gruyere, a sweet and nutty Swiss cheese, adds a delightful tanginess to the fondue, while Emmenthaler, a variety of Swiss cheese with a mild flavour, helps to blend the flavours together. For a more experimental twist, spreadable cheeses like cream cheese or Boursin cooking cream can add a unique, modern twist to your fondue. Alternatively, Monterey Jack, a semi-soft cow's milk cheese, blends smoothly into the background of the fondue without overwhelming the other flavours.

Gruyère, Emmentaler, and sharp Cheddar

Emmentaler and Gruyère are both Swiss cheeses with similar characteristics, but there are some key differences. Emmentaler is typically firmer and milder in flavour than Gruyère, which has a nutty, earthy taste. Emmentaler is also known for its distinctive holes, formed by the bacteria used in the cheesemaking process, while Gruyère has a more uniform texture.

When making a fondue with these three cheeses, it's important to use good-quality ingredients and grate the cheese for quicker melting and a smoother fondue. You'll also want to toss the cheese with cornstarch or flour to thicken the mixture and prevent clumping. A dry white wine, such as Sauvignon Blanc, is a classic choice to add to the fondue, balancing the rich dairy flavours.

For dipping, crusty bread is a must—a French Baguette or a crusty Italian loaf are perfect choices. You can also offer a variety of vegetables like steamed broccoli, cauliflower, carrots, and fingerling potatoes, as well as sliced apples and sausages, for a well-rounded fondue experience.

Comté, Gruyère, or Emmenthaler

When making a cheese fondue, it's important to use good-quality, creamy cheese with a buttery texture that melts smoothly.

Three cheeses that complement Comté in a fondue are Gruyère, Emmenthaler, and Gruyère.

Gruyère is a popular choice for fondue as it has a sweet and nutty flavour. It is aged for a minimum of five months and up to two years, and is known for its exceptional melting texture. Gruyère also pairs well with other cheeses, making it a good base for a fondue.

Emmenthaler, also known as Emmental or Emmenthaler, is a semi-firm Swiss cheese with a mild, nutty flavour. It is often used in traditional Swiss fondue and is a good choice for those looking for a milder fondue experience.

When combining these cheeses with Comté, you can create a fondue with a variety of flavours and textures that will complement each other well. For example, the sweetness of Gruyère can balance the nuttiness of Comté, while Emmenthaler can add a mild, fruity note to the mix.

Dippers: bread, apples, broccoli, cauliflower, carrots, sausages, potatoes

When it comes to dippers for your fondue, there are plenty of options to choose from! Here are some ideas to get you started:

Bread

A classic choice for cheese fondue, crusty bread is perfect for soaking up all that cheesy goodness. Go for a French baguette or a crusty sourdough loaf, or get ambitious and make your own fresh baguettes or no-knead peasant bread.

Apples

Apples and cheese are a match made in heaven, and fondue is no exception. Tart Granny Smith apples complement the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices often found in this dish.

Broccoli & Cauliflower

These vegetables add a bit of freshness to the richness of the fondue. You can dip them raw, but a light steam will help smooth out any bitter flavours.

Carrots

Carrots are another great option for adding some colour and crunch to your fondue spread. They can be dipped raw or lightly steamed, and their natural sweetness pairs well with the savoury cheesiness of the fondue.

Sausages

Meaty and juicy, sausages are a perfect match for fondue. Go for a cooked garlicky sausage, or try something different like Italian sausage for an extra kick of flavour.

Potatoes

Whether roasted, steamed, or fingerling, potatoes are a versatile dipper that can be paired with fondue in many ways. Try potato chips for a crunchy contrast, or go for roasted baby potatoes in their skins for a more substantial bite.

White wine, nutmeg, cornstarch, garlic

A silky and nutty Comté cheese fondue is best accompanied by white wine, nutmeg, cornstarch, and garlic.

White wine is a key ingredient in classic cheese fondue, adding a smooth and even texture to the mixture. It is important to choose a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine's taste will directly impact the fondue's flavour, so it is recommended to select a wine that you would enjoy drinking with your meal.

Nutmeg is a traditional seasoning in fondue, enhancing the flavour of the cheese and other ingredients. It adds a subtle warmth and sweetness to the dish.

Cornstarch is essential for achieving the desired consistency in a fondue. It acts as a thickening agent, ensuring the fondue is smooth and creamy. Cornstarch also helps to prevent the cheese from clumping and keeps the fondue gluten-free.

Garlic brings a pungent kick to the fondue. The fondue pot is typically rubbed with a cut clove of garlic, infusing the dish with its aroma and subtle flavour. Additionally, garlic powder can be added to the fondue for an extra punch of flavour.

When combined, these ingredients create a delectable and indulgent cheese fondue that is perfect for sharing with family and friends.

Raclette, Fontina, Vacherin Fribourgeois

When making a cheese fondue, it's important to use good-quality, buttery, and creamy cheese that melts smoothly. While Comté is a great choice for fondue, there are several other cheeses that can be used in combination with or instead of Comté. Here are some options:

Raclette

Raclette is a semi-firm cow's milk cheese with a creamy texture and a slightly nutty flavour. It is a popular choice for fondue, especially in the Valais region of Switzerland, where it is used to make a fondue called Fondue Valaisanne. Raclette melts easily and has a mild taste that pairs well with other cheeses. It is also a good substitute for Vacherin Fribourgeois, one of the classic cheeses used in Swiss fondue.

Fontina

Fontina, especially Fontina Val D'Aosta, is a semi-soft cow's milk cheese with a sweet, nutty flavour. It is an Italian cheese that is similar to Vacherin Fribourgeois in taste and texture, making it a suitable replacement. Fontina melts well and is often used in fondue, either on its own or in combination with other cheeses.

Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss cheese with a creamy texture and a slightly tangy flavour. It is one of the classic cheeses used in Swiss fondue, often paired with Gruyère in a blend called "moitié-moitié" (meaning "half-half" in French). While it can be tricky to find outside of Switzerland, it is an essential component of an authentic Swiss fondue.

When making a fondue with any of these cheeses, it is important to grate the cheese instead of chopping it to ensure even melting and a smooth texture. Additionally, tossing the shredded cheese with cornstarch will help thicken the fondue and prevent clumping.

Frequently asked questions