Remove the rind from the cheeses. Cut the cheese in to cubes. Wipe around the fondue pan with the cloves of garlic and leave them on the bottom. Add the butter and place the pan over a low heat. Add 1 glass of white wine and a handful of cheese.
Stir continuously with a wooden spoon while the cheese melts. Now add the rest of the wine and the cheese bit by bit. When the cheese has melted, dissolve the cornflour in a glass of wine and stir into the fondue. Continue stirring until everything has melted properly and formed a really creamy sauce.
Season the fondue with plenty of freshly ground pepper, a little nutmeg and a little salt if needed. Keep the fondue warm over a spirit lamp. Cut the wholemeal bread into pieces and spear them with a fondue fork before dipping them in the smooth cheese fondue. Serve a green salad on the side and drink the white wine that you used in the fondue.
- 400 gr. Comté
- 400 gr. Beaufort
- 200 gr. Reblochon
- 30 gr. butter
- 2 cloves garlic
- 1/2 bottle white wine (dry)
- 1 tablespoon cornflour
- freshly ground pepper and salt
- wholemeal bread