From Colin Lynch of Bar Mezzana:
Perfect for a cocktail party; when it’s cold out this Italian fondue will warm you right up. If you want to make this a meal, add some cubed grilled tenderloin steak for dipping, as well. You can also toast the sourdough, or just use it at room temperature.
Fondue pot and burner set
2 cups shredded Gruyère cheese
2 cups shredded Comté cheese
2 tablespoons cornstarch
¾ cup dry white wine
¼ cup whole milk
1 small clove garlic, very thinly sliced
1 tablespoon truffle paste (you can use a little truffle oil if you can’t find the paste or skip it all together)
1½ teaspoons kosher salt
Freshly ground black pepper, to taste
Sliced apples, for serving
Sourdough bread, cut into bite-sized cubes, for serving
In a mixing bowl, toss the Gruyère and Comté cheeses with the cornstarch to combine.
In a medium size saucepan, combine the wine, milk, and garlic; bring to a simmer over medium heat. Reduce heat to low, and sprinkle in the cheese a handful at a time, whisking until melted. Stir in the truffle paste, salt, and pepper until combined.
Transfer the melted cheese mixture to a fondue pot, and keep warm over a lit fondue burner. Serve the fonduta with sliced apples and sourdough cubes for dipping.
You can use any Alpine cheese for this recipe. If you want something a little funkier, substitute the Comté for some Gorgonzola Dolce, and serve with some slices of salami and fresh figs.