Aint Too Proud To Meg
The perfect pairing: Comté fondue and Côtes du Rhône wine!
Savor the perfect balance of tradition with this Comté fondue recipe, paired with a white Côtes du Rhône!

Meg Quinn shares her savory and mouthwatering recipe, crafted with two French icons – Comté cheese and white Côtes du Rhône wine.

Comté fondue recipe:

Ingredients: ¾ pound Comté (about 3 ¾ cups shredded), 1 ½ tablespoons cornstarch, 1 garlic clove (peeled and halved), ¾ cup + 1 tablespoon of white Côtes du Rhône, black pepper, crusty bread (cut into bite-sized pieces), apples (sliced), salami.

Recipe: Toss shredded Comté and cornstarch together. Rub the fondue pot with garlic, discard, and add wine, bringing it to a boil. Add cheese in quarters, stirring until melted and smooth. Adjust the consistency with wine if needed. Season with pepper and serve with bread, apples, and salami for dipping.

Comté cheese and Côtes du Rhône wines both carry the prestigious European Protected Designations of Origin (PDO), ensuring a deep commitment to unique terroirs, exceptional quality, and craftsmanship that cannot be found elsewhere. Comté, a semi-hard cheese from the Jura Mountains next to the Rhône River, is renowned for its complex flavors of nuttiness and fruity notes. This makes it the perfect match for Côtes du Rhône wines, which originate from the historic Rhône Valley. With vineyards dating back to Roman times, these wines offer depth and character that beautifully complement the rich flavors of Comté.

Pairing these PDO treasures brings a taste of French tradition to your table. Enjoy!

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