Ingredients
- ½ pound (225g) Swiss cheese (shredded)
- ½ pound (225g) Gruyere cheese (shredded)
- 1 garlic clove (optional)
- 1 cup plus 2 teaspoons (250ml) dry white wine
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 French bread loaf, in 1-inch (2 ½ cm) cubes
Equipment
- Fondue pot
- Mixing bowl
- Box grater
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Method
- If using the garlic, peel the clove and cut it in half.
- Rub it all over the inside of your fondue pot.
- Simmer the wine gently in the fondue pot. Toss the shredded Swiss and Gruyere cheeses with the flour in a bowl, then add the cheese mixture to the wine about a quarter at a time.
- Stir the fondue after each cheese addition until it has melted.
- Continue stirring over low heat until the fondue is smooth.
- When everything has melted together, stir in the salt and nutmeg.
- Serve the fondue hot with the French bread cubes.
Notes
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days. Reheat gently, stirring, to 165°F (74°C). Freezing can make the cheese mixture grainy, so it is best prepared fresh.