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INGREDIENTS
8 ounces Swiss cheese, shredded
4 ounces Gruyere cheese, shredded
1 clove garlic
1 cup dry white wine
1 tablespoon cornstarch
⅛ teaspoon nutmeg
pinch of pepper
1 green apple, sliced
1 loaf of sourdough bread, cubed
INSTRUCTIONS
1. Rub the bottom and sides of a medium pot with the cut sides of the garlic. Add wine to the pot and bring to a low simmer over medium-low heat.
2. Meanwhile, in a medium bowl, toss the shredded Swiss and Gruyere with cornstarch.
3. Reduce heat to low and slowly add cheese a handful at a time, stirring mixture in a figure 8 pattern until melted and smooth before adding more.
4. Stir in nutmeg and pepper until thoroughly combined.
5. Serve warm in a small fondue pot, plate with bread and apple slices for dipping.
3 Comments
❤️🤙❤️
It definitely isn’t maid right it’s way to lumpy and looks absolutely disgusting
This is SO NOT how the traditional Swiss Cheese Fondue is made in GRUYERE where it originated. This made me laugh though, and laughter is the best medicine.🤫🤭😁🤣🤣🤣🤣🤣 The garlic (2 cloves) is chopped up small and added to the HOT WINE which you add the cheeses to when it starts to bubble. GARLIC is a MUST in a Traditional Cheese Fondue, and NUTMEG is a BIG NO! NO! Only GENEROUS amount of freshly ground BLACK PEPPER on top of the ready to serve fondue. Juice from half a LEMON is also a good touch to add to the bubbled wine. OH! You mix the Corn Starch with KIRSCHWASSER (Brandy or Cognac also work … even Vodka believe it or not!) and add this mixture when the cheese has melted in the hot wine. You only ever stir clockwise … and if the right quantities are used, the fondue is NEVER this thick! 🤭🤫🤣