Gruyère & Comté Fondue with Champagne
SERVINGS: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Appetizer
Melty. Rich. Oh-so cozy. This fondue is the ultimate winter indulgence—made for cozy nights by the fire with a glass of wine to match. We use three cheeses here—Comté Gruyère, and Cheddar—matched with crisp Champagne for balance. It’s ready in minutes...grab your favorite accoutrements and luxuriate in every bite.
Ingredients
- 1 clove of garlic, halved
- 1½ cups Champagne plus 2 Tbsp.
- ½ pound grated Comté
- ½ pound grated Gruyère cheese
- ½ pound grated cheddar cheese
- 1½ Tbsp. cornstarch
- Salt and pepper, to taste
- For serving: Variety of vegetables, bread, crostini, roasted new potatoes, and charcuterie.
Instructions
- Rub the inside of a fondue pot with the cut half of the garlic, then discard.
- Place the 1½ cups of Champagne in the fondue pot and heat over medium just until it comes to a boil.
- Turn down the heat and stir in the grated cheese, stirring until the cheese is melted.
- In a small mixing bowl, place the cornstarch and remaining 2 Tbsp. of Champagne. Whisk together until smooth.
- Pour this mixture into the melted cheese, stirring continuously until the fondue thickens. Adjust thickness of the fondue by adding an additional small amount of Champagne if necessary. Season with salt and pepper to taste.
- Serve with cut bread, vegetables, and charcuterie as preferred.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
