This is our favorite fondue recipe -made with all Comte in the Jura style. We like to use a mix of ages of Comte, with the base being the youngest FSA Comte.

8oz Comte per person, cubed
1 large garlic clove
1/2 cup white wine per person
freshly ground black pepper
1 tsp dijon mustard (if you're feeling adventurous)

Slice garlic clove and rub inside of fondue pot. Heat the garlic with the wine in a small saucepan. When simmering remove the garlic. Add the cheese slowly, stirring constantly to melt. Add pepper to taste. Pour fondue into your fondue pot to keep it warm. There will be excess liquid in the pot, this is a delicious broth that soaks into the bread cubes before they reach the cheese, and it is characteristic of Jura fondues.
Serve your fondue with cubes of crusty day-old bread or small cooked potatoes.

We love to serve fondue with classic Jura wines like Poulsard, Trousseau or Savignin. White or Red Burgundies also make good fondue pairings, or try Altesse of Mondeuse from Franck Peillot in the Savoie.
We also love fondue with beer, especially Saison Dupont!