Ingredients Jump to Instructions ↓

  1. 1 clove garlic, minced

  2. 1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)

  3. 3 tablespoons unbleached all-purpose flour

  4. 1 3/4 cup dry white wine

  5. 1/4 teaspoon freshly grated nutmeg

  6. A splash or two of kirsch (opt)

Instructions Jump to Ingredients ↑

  1. Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

  2. Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

  3. Chocolate Fondue 1 lb. premium semisweet or bittersweet chocolate, well chopped 1 1/2 cups heavy cream In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.


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