Swiss Cheese Fondue

We know that cheese fondues like this one are usually enjoyed with hunks of crusty bread for dipping. But use artichoke hearts, steamed broccoli, roasted brussels sprouts or potato wedges and you won't be disappointed either. Recipe from the Whole Foods Market website:

Yield: 4 servings
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  • 1/2 pound(s) Emmentaler, grated
  • 1/2 pound(s) Gruyère, grated
  • 1 clove(s) of garlic, cut or slightly crushed
  • 1 1/2 cup(s) of white wine such as a Chenin Blanc
  • 1 tablespoon(s) lemon juice
  • 3 tablespoon(s) flour
  • 1/2 teaspoon(s) ground pepper
  • 1/4 teaspoon(s) nutmeg
  • 2 loaf(s) bread with thick crust cut into 1-inch cubes


  1. Combine Emmentaler and Le Gruyère with flour, stir and set aside (either in medium bowl or in a plastic bag). Rub the inside of the fondue pot with cut garlic clove. Pour wine into pot and heat over medium heat until warm. Add lemon juice. Add cheese by handful, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add pepper and nutmeg (you can add cayenne or other spices too). Bring to boil. Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly or bring pot to table and set on a trivet. Serve each guest a handful of bread cubes. Spear fondue fork through bread cubes. Dunk and stir well to cover bread cube with cheese mixture.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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