Source:

Vicky Bryant

Serves/Makes:6

Ingredients

• 1 garlic clove, cut in half
• 1-1/2 cups (350 ml) dry white wine
• 3 tbsp (45 ml) flour approx.
• 2 cups (475 ml) coarsely grated Emmenthal cheese
• 2 cups (475 ml) coarsely grated Gruyere
• couple dashes ground pepper
• 1 small pinch of nutmeg
• cubed artisan bread (ciabatta, baguette, rye)
• broccoli florets
• large chunks of celery
• cauliflower florets
• granny smith apple chunks (core apple)

Preparation

• Rub inside of fondue pot thoroughly with the cut garlic clove (bottom and sides).
• Toss grated cheese with enough flour to lightly coat.
• Pour in wine and heat until warm.
• Stir in ground pepper and nutmeg.
• Add cheeses a handful at a time and stir often until melted - adding until all of cheese is used.
• If cheese starts to ball up add more wine
• Use long forks to skewer whatever you are dipping.
• Dip and twirl in cheese.
• Remove from skewer to your plate with a dinner fork.

Comments

Be sure and don't eat whatever you skewered directly off your fondue fork. #1 the fork can get very hot and #2, you will be dipping this fork back into a communal pot of cheese.