Prep 5 mins
Cook 25 mins
Perhaps the best fondue recipe I have ever found - simple, easy, and the correct cheeses. As with any fondue, never drink water with the meal. If that is not sufficient warning, imagine that cheese forming into a large ball in your stomach. (Preferable to drink white wine)
- 250 g comte cheese
- 250 g beaufort cheese
- 250 g emmenthaler cheese
- 250 g Appenzeller cheese (or any other Swiss Cheese)
- 2 glasses white wine (Sylvaner, Riesling, or Savoie)
- 1 garlic clove
- 1 pinch nutmeg
- 1 pinch pepper
- bread, for dipping
- Crush garlic in saucepan and rub on sides of the pan.
- Pour in the white wine.
- Add the cut up pieces of cheese.
- Stir mixture over medium heat until melted.
- Add pepper and nutmeg.
I had a really hard time finding all the cheese and so it didn't come out as great as I hoped. I would suggest if you are going to make this make sure you can find all the cheese first. I live in a big city, but we just don't have many places to get cheese. I also had a problem being able to mix the wine with the cheese it just stayed seperate.
The nutmeg makes this for me! Fondue is a rare treat, but this was great and worth the cheese hunt! Thanks Wade...and thanks for the warning. I happily served this with a selection of white wines.