Buy all ingredients right below the recipe
INGREDIENTS
- 200 g grated Gruyère cheese
- 200 g grated Emmental
- 200 ml dry white wine
- 1 clove garlic
- 1 tablespoon cornstarch
- Pinch of nutmeg
- Pinch of freshly ground black pepper
- Cubes of white bread or baguette for dipping
INSTRUCTIONS
- 1Pour the grated Gruyère and Emmental into a bowl. Add cornstarch and mix to coat the cheese evenly with the starch.
- 2Rub the fondue pot (or a heavy-bottomed pot) with a halved garlic clove to give the cheese a subtle garlic flavor.
- 3Pour white wine into the pot and heat it over medium heat, but do not let it boil. Gradually add the cornstarch-coated cheese, stirring slowly in figure-eight motions until the cheese is completely melted and the mixture is smooth and creamy.
- 4Season with a pinch of nutmeg and freshly ground black pepper to taste.
- 5Transfer the fondue pot to a stand with a flame or electric warmer to keep the fondue warm and creamy. Serve with cubes of white bread or baguette, which guests can dip into the cheese using long forks.
