Note: When the fondue is finished, drop in a beaten egg and mix well to help remove the stuck-on cheese. You can, replace the Emmenthal with Vacherin Fribourgeois, if desired. A cast-iron fondue pot is best for cheese fondue.
Ingredients
- 1 clove garlic
- 1/2 cup (375 mL) white wine, dry
- 3/4 lb (340 g) Gruyère
- 1/4 lb (115 g) Emmenthal
- 2 tbsp (45 mL) all-purpose flour
- Pepper
- Nutmeg, ground
Steps
- Grate the cheeses. Combine with flour. Refrigerate.
- Cut the garlic in half and rub the fondue pot with it.
- Pour the white wine in the fondue pot and heat. When the wine is hot, slowly add the cheeses while stirring. Add the spices.
- Serve with chunks of bread to dip in the cheese.
