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Classic Fondue With Dry White Wine

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  Emmenthal cheese 12 Ounce (350 Gram)
  Gruyere cheese 4 Ounce (100 Gram)
  Garlic 1 Clove (5 gm)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Cornflour 1 Teaspoon
  Lemon juice 1 Tablespoon
  Ground nutmeg/Grated nutmeg 1 Pinch
  Ground black pepper 1

Grate the cheeses; the proportions of these two cheeses can be changed to suit personal tastes.
Halve the garlic and rub it around the fondue pot, or bowl in which the fondue is to be cooked, or the saucepan.
Pour almost all the wine into the container and warm gently.
Add the cheese, together with the cornflour.
This should be blended smoothly with the last of the wine.
Melt slowly until the mixture starts to bubble.
This stage can be done in an ordinary saucepan over a low heat and the mixture then transferred to a fondue pot over the heater or to the bowl on top of a pan of simmering, not boiling water.
Gradually add lemon juice, nutmeg and pepper.
When dipping into the fondue, use a swirling movement, this helps to keep the cheese mixture smooth.

Recipe Summary

Side Dish

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