The Cheese Fondue “Comté” 16 months refining Reserve M. Petite
La Calèche in Chamonix is an alpine haven full of wooden sleds, cozy knickknacks, and traditional French comfort food. Of particular note is their fondue, bringing friends and families together with its masterfully layered flavor and satisfying warmth. If you’re not able to head to Chamonix this season, recreate this local dish at home.
Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort all also work fine. 
Triple Cheese Fondue at La Caleche in Chamonix, France
- Yield: 6 servings 1x
Description
La Calèche in Chamonix is an alpine haven full of French comfort food. Try their famed fondue with its masterfully layered flavor and satisfying warmth.
Ingredients
- 1 garlic clove, halved crosswise
- 500 ml (17 fluid ounces) dry white wine
- 2 teaspoons kirsch (optional)
- 450g (16 ounces or 1 pound) Comté cheese, grated
- 450g (16 ounces or 1 pound) Gruyère cheese, grated
Instructions
- Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine.
- For an extra stringy fondue, add an extra 400g (14 ounces) grated Emmental to the cheese mix.
- Category: Appetizer
- Cuisine: French
Frequently Asked Questions
Can I use a different cheese instead of Comté for this fondue?
Yes, you can substitute Comté with other cheeses like Emmental, Gruyère, Appenzeller, or Beaufort to create a similar flavor profile.
What type of wine works best for the fondue?
A dry white wine, such as a Sauvignon Blanc or a dry Riesling, complements the cheeses well and helps achieve a smooth consistency.
Is there a specific technique for melting the cheese evenly?
To melt the cheese evenly, ensure you grate it finely and stir continuously over low heat to prevent it from clumping or burning.
