Gustav's Fondue

READY IN: 40mins
Recipe by EDMISTON99

This is a fondue available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager, in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan or not, you simply must try this very easy to make favorite.

Top Review by kirsten

This is the best! When we moved away from Portland, we needed to make our own fondue for Xmas instead of getting it at Gustavs. This is the same recipe they had on their website until recently, and we haven't been disappointed. My mother in law prefers it with less cayenne, but we enjoy it with more or less. You really do need the processed swiss, we tried "good" cheese one year to our great disappointment.

Ingredients Nutrition

Directions

  1. cut cheese stack into cubes.
  2. In bottom of double boiler, start water boiling.
  3. In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
  4. Place top of double boiler on bottom and place cheese cubes in wine mixture.
  5. Stir with wooden spoon until cheese completely melts.
  6. If too thick, add more wine.
  7. Place in fondue pot and keep hot.
  8. Serve with toasted rye and French bread, and a favorite sausage.
  9. Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
  10. Cut sausage into 1/4 inch slices.
  11. Serve with fondue.
  12. This is also great with Apples, Celery, Cauliflower, use your imagination.

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