Ingredients for 6 servings:

• 2 pounds Comte cheese, cut into small cubes
  
• 3 cups Jura dry white wine,
  
• 2 tablespoons kirsch liquor,
  
• 1 garlic clove, pepper, nutmeg,
  
• crusty bread cut into bite-size cubes

Preparation Steps:

1. Rub the inside of a fondue pot with the cut garlic clove and leave the garlic in the pot.

2. Add the cheese and wine. Place over low heat and cook, stirring with a wooden spoon until the cheese melt and the mixture is smooth. Add pepper, nutmeg and kirsch.

3. Place the fondue on the table, over a tabletop heater (alcohol burner or electric warmer) and adjust heat so fondue keeps bubbling slowly. Use fondue forks to spear bread pieces and dip into the fondue pot, turning it to coat with the cheese mixture.

Wine Pairing Tips: Fondue can be somewhat difficult to pair with wine, despite the fact that white wine is a main ingredient in the dish. The richness and warmth of the melted cheese requires the wine served with the meal to provide a refreshing counter point, usually in the form of a light white wine, though not overly crisp. The neighboring Swiss fondue is typically accompanied by the rather neutral Chasselas (also known as Fendant), and while the Jura is more known for its wines of character, a relatively light and unoaked Côtes-du-Jura Chardonnay should also do the trick.