This fondue uses all French cheeses for a really classic flavour. This recipe calls for garlic as a flavouring, but feel free to add flavour of your own.
- 350g Comte cheese
- 300g Beaufort cheese
- 300g Gruyere cheese
- 1 bottle of French white wine
- 1 garlic clove
- 4 tsp. potato starch
Grate the cheese.
Cut the garlic clove and rub it around the fondue pot.
Pour the wine into the pot and bring it to the boil, then reduce it to a low simmer.
Add the cheeses in, a few 100g at a time, stirring all the time.
Once all of the cheese has melted, add the potato starch and whisk it. This should thicken the mixture.
Serve the fondue with the crudities of your choice.