Classic Cheese Fondue
Photo: Jeffery Cross; Styling: Randy Mon
YieldsMakes 2 1/2 cupsTotal Time30 mins

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.

Classic Cheese Fondue