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Cheese Fondue

4

15 min

Cheese Fondue


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Time

15 min

Serving

5 persons

Calories

670

Rating

4.00★ (595)

Cuisine

Author: Victoria Buriak
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

Cheese Fondue Photo 2 1
Cheese Fondue Photo 3 2
Cheese Fondue Photo 4 3
Cheese Fondue Photo 5 4
Cheese Fondue Photo 6 5
  1. Bring wine to a simmer in a fondue pot over medium-low. Dotdash Meredith Food Studios
    Cheese Fondue Photo 2
  2. Stir in flour and nutmeg until well combined. Dotdash Meredith Food Studios
    Cheese Fondue Photo 3
  3. 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
    Cheese Fondue Photo 4
  4. Serve with cut-up French bread. Dotdash Meredith Food Studios
    Cheese Fondue Photo 5
  5. Enjoy! DOTDASH MEREDITH FOOD STUDIOS 
    Cheese Fondue Photo 6

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