The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.
Ingredients
- dry white wine (such as Sauvignon Blanc): 1 cup
- butter: 1 Tbsp
- all-purpose flour: 1 Tbsp
- ounces Gruyere cheese: 7 piece (shredded)
- ounces sharp Cheddar cheese: 7 piece (shredded)
- ounces Emmentaler cheese: 7 piece (shredded)
Metric Conversion
Stages of cooking
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Heat wine in a small saucepan over low heat until simmering.
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Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms. Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
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Transfer cheese mixture into fondue pot. Keep warm over a low flame.
