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I've been making this fondue since the early '70s. This recipe uses two types of cheese and always turns out super smooth. I like to serve it with cubes of crusty bread for dipping, but baby potatoes, bell peppers, and sliced apples also work great!
Ingredients
- dry white wine: 1 cup
- all-purpose flour (or cornstarch): 2 Tbsp
- ground nutmeg: 0.25 tsp
- Swiss Cheese: 0.5 pound (shredded)
- Gruyère cheese: 0.5 pound (shredded)
- salt: 0.25 tsp
- loaf French bread: 1 piece (1 pound, cut into 1-inch cubes)
Metric Conversion
Stages of cooking
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Bring wine to a simmer in a fondue pot over medium-low. Dotdash Meredith Food Studios
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Stir in flour and nutmeg until well combined. Dotdash Meredith Food Studios
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Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt. Dotdash Meredith Food Studios
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Serve with cut-up French bread. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
