Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

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


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.