A mixture of Comté, Beaufort and Fribourg are the perfect mix! They are all strong flavoured, semi-hard cheese that melt well. Serve with bread cubes for dipping.
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300g Comté cheese (a semi-hard French cheese)
300g Beaufort or Gruyère cheese
300g Fribourg (a hard Swiss cheese)
1 bottle good quality French white wine
1 clove garlic
4 teaspoons potato starch
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Method Prep:10min › Cook:5min › Ready in:15min
Grate the cheese. Rub the fondue pot with a garlic clove and pour the wine into the fondue pot. Bring to the boil then reduce to low heat. Gradually add the cheese, stir gently. Stir and continuously draw a figure of 8 until smooth. Add the potato starch to thicken and it's ready!