Cheese Fondue
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 4
Description
Growing up, my family would always go to this fondue restaurant for special occasions. Since then, it’s closed, and I have spent the last few years trying to recreate their classic cheese fondue appetizer. After many attempts with trial and error, I’ve finally perfected the recipe. For my fellow lactose-intolerant folks, you may need to take a Lactaid or two to enjoy, but it’s so worth it!
Ingredients
Scale
- 1 clove minced garlic
- 1 tsp olive oil
- 8 oz shredded Gruyère cheese
- 8 oz shredded Swiss cheese
- 2 Tbsp all purpose flour
- 1 cup dry Chardonnay
- 1 tsp ground nutmeg
- 1/2 tsp paprika
- Salt & pepper to taste
- (optional) Fondue pot or portable stove
- For dipping:
- Baguette
- Granny smith apple
- Cauliflower
- Carrot
- Broccoli
Instructions
- Prep cheese by shredding both the Gruyère and Swiss
- Mix shredded cheeses in a bowl and toss evenly with flour (the key to a perfect fondue)
- Start warming a medium-sized non-stick saucepan at medium heat
- Sauté minced garlic in the olive oil until slightly brown
- Add Chardonnay and let boil
- Slowly incorporate the shredded cheese mixture a little at a time into the saucepan and continue stirring
- Once the cheese has melted and looks smooth, mix in the nutmeg, paprika, salt, and pepper
- Keep over heat and serve (best to serve over a fondue burner or portable stove)
- Dip anything you like into the cheese and enjoy. I prefer dipping baguettes, granny smith apples, cauliflower, carrots, and broccoli!
