- 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.