On Line Cookbook

Fondue Recipes

Recipe Information
Vicky Bryant


  • 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)
  • 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.
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.