Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Serve luxuriously rich and creamy Fondue Franc-Comtoise with a crisp green salad to clear the palate.


  • 1 clove of garlic, crushed and peeled
  • 800 g Gruyére de Savoie or Beaufort cheese, grated
  • 1 tbsp cornflour
  • 300 ml white wine
  • freshly ground black pepper
  • 2 large baguettes, cut into cubes


    Rub the inside of a thick-based pan with the crushed garlic clove. Mix the cheese and cornflour in a bowl.

    Pour the wine into the garlic-scented pan and heat to boiling. Reduce the heat to low and add handfuls of the cheese, stirring until all the cheese is melted. Season with pepper. Serve the fondue at once, with cubes of bread for dipping.