How to Make Fondue: A Step-by-Step Guide

Some gatherings never make it to the dining table. They begin around the kitchen island, spill into the living room and linger wherever people naturally come together. A few small bites become another platter, another dip, another pour. What starts as appetizers becomes the gathering itself. This is the spirit of appetizer entertaining: relaxed, generous and delightfully hands-on. It’s hosting that feels effortless, abundant and made to be shared.

To bring this approach to the table, we turned to Marissa Mullen of That Cheese Plate, known for her creating pairings, beautiful spreads and approachable entertaining tips. Marissa shares how to make a Comté fondue using the Le Creuset Alpine Signature Fondue Set and build a delicious spread designed for dipping, sharing and lingering.

Fondue always transforms a simple appetizer or meal into an interactive event. I can’t think of anything better than a warm bubbling pot of melted cheese on a cold winter day, accompanied by sweet and savory dippers, crisp wine and great conversation. While fondue can sometimes feel intimidating, it’s all about finding the perfect melting cheese and the right ratio of acid.

In France’s Jura region, Comté fondue brings roasted nutty flavors and silky-smooth texture. While classic Swiss recipes rely on a blend of different cheeses, using 100% Comté gives your fondue an extraordinarily elegant flavor and a signature French-Alpine theme. Here’s how you can craft the most delicious Comtè fondue with a variety of delicious pairings!

Choosing Your Fondue Cheese

Traditional Swiss fondue typically uses a blend of Gruyère and Emmental, two Alpine-style cow’s milk cheeses from the region with excellent melting capabilities. For a unique French twist, we’re using Comtè instead! Comtè delivers a complex flavor profile that ranges from sweet butter and roasted hazelnuts to deep, savory stone fruit notes. Because of its ideal balance of natural fat and moisture, it melts into a silky, glossy liquid without separating, making it a premier cheese for fondue.

When using strictly Comté for fondue, the age of the cheese you buy is important. Medium-aged Comté (8-12 months) melts like a dream. It retains enough moisture to form a stable, glossy emulsion while offering plenty of deep hazelnut flavor. Extra-aged Comté is wonderful on a cheese board, but long aging forms protein crystals and reduces moisture. Used alone, highly aged Comté is much more prone to breaking or turning grainy when melted. Thinly shred the cheese and toss in corn starch to help the texture while melting and we’re onto step two!

Emulsifying with Wine

To create the perfect fondue, the cheese is melted into simmering white wine. The natural acid in wine breaks down calcium bonds in cheese proteins, allowing them to dissolve smoothly into liquid rather than clumping together. Choose dry, un-oaked, high-acid white wines like Sauvignon Blanc, Dry Riesling, or traditional French dry white wine from the Jura region.

Fondue Troubleshooting Tips

Creating the best Comté fondue comes down to simple prep techniques that prevent clumping and separation. If something goes wrong on the stove, don't panic! Fondue is almost always salvageable.

• Overheating causes the cheese to clump. Remove the pot from the heat immediately and whisk in one to two teaspoons of fresh lemon juice or white wine to restore acidity and break up the protein bonds.
• If the fondue gets too thick, excess starch or evaporated liquid is usually the culprit. Whisk in warm white wine one tablespoon at a time, until the texture relaxes.
• If the fondue is too thin, mix one teaspoon of cornstarch with one tablespoon of cold wine, whisk it into the fondue, and heat gently for one minute to activate the starch. You can also add more corn starch coated shredded cheese in small amounts until melted.

Build a Comté Fondue Board

Now that your fondue has melted beautifully, place the Le Creuset Enameled Cast Iron Fondue Pot on the fondue stand and build a board alongside pairings to dip!

• Meats: Traditional French charcuterie, like saucisson sec, is a great complement to the savory cheese.
• Produce: Blanched broccolini, sweet apples and pears, and tangy cornichons create a wide range of contrasting flavor pairings for the salty cheese.
• Crunch: Baguette cubes are essential, but add in a fun twist with waffle fries! Who doesn’t love an elevated cheese fry?!
• Dip: Add a side of honey mustard for another robust flavor pairing, which ties into the mustard notes in the fondue.
• Garnish: Fresh herbs like thyme and rosemary elevate the plate to a gorgeous centerpiece.

Now enjoy your Comtè fondue party and let your fondue pot simmer all night long!