📝 About This Recipe
Hailing from the rugged Jura Mountains of Eastern France, this traditional fondue is a purist's delight, celebrating the nutty complexity of 100% Comté cheese. Unlike its Swiss cousins that blend varieties, the Fondue Jurassienne relies on the harmony of aged and young Comté melted into a crisp Vin Jaune or dry Jura blanc. It is a silky, aromatic masterpiece that embodies the warmth of a French mountainside chalet.
🥗 Ingredients
The Cheese Blend
- 400 grams Comté Cheese (Aged 18-24 months) (grated, for deep nutty flavor)
- 400 grams Comté Cheese (Aged 6-10 months) (grated, for superior melting properties)
The Liquid Base
- 350 ml Dry White Wine (Jura Chardonnay or Savagnin) (must be a dry, acidic white wine)
- 1 tablespoon Kirsch (Cherry Brandy) (optional, for traditional depth)
- 1 teaspoon Lemon Juice (helps stabilize the emulsion)
Aromatics and Thickener
- 1 clove Garlic (halved, to rub the pot)
- 2 teaspoons Cornstarch (Fécule de maïs) (to ensure a smooth consistency)
- 1 pinch Nutmeg (freshly grated)
- 1 pinch White Pepper (to taste)
For Dipping
- 1 large loaf Day-old Baguette or Sourdough (cut into 1-inch cubes with plenty of crust)
- 1 jar Cornichons (for serving on the side)
- 100 grams Bindenfleisch or Prosciutto (thinly sliced cured meats)
👨🍳 Instructions
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1
Prepare the bread by cutting it into 1-inch cubes. It is best if the bread is slightly stale, as this helps it grip the cheese and prevents it from falling off the fork.
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2
Grate both types of Comté cheese using the coarse side of a box grater. Mix them together in a large bowl to ensure an even distribution of the aged and young profiles.
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3
In a small ramekin, whisk the cornstarch into the Kirsch (or a tablespoon of the wine) until a smooth slurry forms. Set this aside.
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4
Take the halved garlic clove and rub the inside of your 'caquelon' (fondue pot) vigorously. This seasons the ceramic and imparts a subtle, essential aroma.
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5
Pour the white wine and lemon juice into the pot. Place it over medium heat on the stovetop until the liquid begins to simmer gently with small bubbles appearing.
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6
Reduce the heat to low. Add the grated Comté one handful at a time, stirring constantly in a 'figure-eight' motion with a wooden spoon.
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7
Wait for each handful of cheese to melt completely before adding the next. This patience prevents the cheese from clumping or separating.
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8
Once all the cheese is incorporated and the mixture is smooth, stir in the cornstarch slurry.
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9
Continue to cook for another 2-3 minutes, stirring constantly, until the fondue thickens slightly and achieves a glossy, creamy appearance.
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10
Season with a pinch of freshly grated nutmeg and white pepper. Be careful with salt, as the Comté is naturally salty.
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11
Transfer the pot to the fondue burner (rechaud) at the center of your table. Adjust the flame so the fondue stays at a very low simmer—it should never boil.
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12
Serve immediately, instructing guests to stir the pot with their bread cubes each time they dip to maintain the emulsion.
💡 Chef's Tips
Use high-quality Comté; the mix of 'fruité' (young) and 'vieux' (aged) is the secret to perfect flavor and stretch. Never let the fondue boil once the cheese is added, as high heat causes the proteins to toughen and the fat to separate. If the fondue is too thick, add a splash of warm wine; if too thin, add more cheese or a bit more cornstarch slurry. Always stir in a figure-eight pattern rather than circles to ensure the cheese is properly emulsified rather than forming a ball. Save the 'religieuse'—the thin, crusty layer of cheese at the bottom of the pot—it is considered a delicacy by locals.
🍽️ Serving Suggestions
Pair with a dry white wine from the Jura region, such as an Arbois or a Côtes du Jura. Serve with a side of crisp cornichons and pickled pearl onions to cut through the richness of the cheese. A platter of Jura charcuterie, like Morbier ham or Saucisson à l'Ail, complements the nutty flavors beautifully. Offer a simple green salad with a sharp mustard vinaigrette as a refreshing palate cleanser between bites. For a traditional finish, serve a small glass of chilled Kirsch or a hot herbal tea to aid digestion.