Classic Cheese Fondue
Photo: Jeffery Cross; Styling: Randy Mon
How to Make It
Step 1
1
Rub garlic clove around the inside of a 1-qt. fondue pot; discard clove. Pour wine into pot; warm over medium heat on the stovetop until bubbles start to rise.
Step 2
2
Mix Swiss and gruyère cheeses with flour and dry mustard in a bowl.
Step 3
3
Add cheese mixture to wine, a handful at a time, stirring gently after each addition until melted and smooth. Sprinkle lightly with nutmeg and pepper.
Step 4
4
Set pot over its heat source, adjusting so fondue barely bubbles. Arrange French bread, sausages, and pears alongside.
Step 5
5
Scrape bottom of pot occasionally to keep fondue from scorching as you spear and dip bread, sausages, and pears.
Step 6
6
Note: Nutritional analysis is per 1/2 cup fondue.
Ingredients
1 garlic clove, peeled and halved
1 cup Grüner Veltliner or other dry white wine
1 1/2 cups shredded Swiss (emmenthal) cheese
1 1/2 cups shredded gruyère cheese
1 1/2 tablespoons all-purpose flour
1 teaspoon dry mustard
Freshly grated nutmeg
Pepper
Crusty French bread, cubed
Bockwurst or other mild German sausages, browned and cut into bite-size lengths
Asian pears, sliced into thin wedges
Directions
Step 1
1
Rub garlic clove around the inside of a 1-qt. fondue pot; discard clove. Pour wine into pot; warm over medium heat on the stovetop until bubbles start to rise.
Step 2
2
Mix Swiss and gruyère cheeses with flour and dry mustard in a bowl.
Step 3
3
Add cheese mixture to wine, a handful at a time, stirring gently after each addition until melted and smooth. Sprinkle lightly with nutmeg and pepper.
Step 4
4
Set pot over its heat source, adjusting so fondue barely bubbles. Arrange French bread, sausages, and pears alongside.
Step 5
5
Scrape bottom of pot occasionally to keep fondue from scorching as you spear and dip bread, sausages, and pears.
Step 6
6
Note: Nutritional analysis is per 1/2 cup fondue.
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