Comté Cheese and Mushroom Fondue
 
Ingredients
  • 1 tablespoon butter
  • 8 ounces mixed mushrooms (I like a combination of crimini and shitake, but use your favorites), roughly chopped
  • ¼ teaspoon salt
  • 1 garlic clove
  • 1 ½ cups dry white wine
  • 1 tablespoon cornstarch
  • 2 teaspoons Kirsch
  • ½ pound Comté cheese, shredded
  • ½ pound Emmental cheese, shredded
Instructions
  1. Bring a medium size heavy pot to medium heat. Add butter then mushrooms. Sauté for 6 - 10 minutes to soften. Remove mushrooms from pot and set aside.
  2. Rub the inside of the pot well with garlic and then discard the garlic. Add wine and bring to a simmer (but not a boil!).
  3. In a small bowl, combine the cornstarch and Kirsch then add into the wine.
  4. Gradually add the cheeses and stir together until the cheese is melted and creamy (around 5 minutes). You’ll know it’s done when you can dip a wooden spoon into the mixture and it coats the spoon.
  5. Add the mushrooms back to the pot and stir to combine.
  6. Transfer the warm mixture to a fondue pot set over a small flame. You will want to continue stirring periodically while over the flame. Serve with bread cubes, vegetable slices, apple slices, or roasted potatoes.
Notes
The cornstarch is not used as a thickener here but instead is used to prevent the cheese from separating. If the cheese mixture begins to get too thick or hard, add about a tablespoon of additional wine at a time and stir. Add more if necessary. If it’s too thin, add more shredded cheese a little at a time.
Recipe by Wine4.me at https://wine4.me/comte-cheese-and-mushroom-fondue-and-wine-pairing/