Ingredients
- ½ cup dry white wine such as a California chardonnay
- 2 teaspoon minced Garlic 2 peeled medium cloves
- ½ teaspoon grated nutmeg or ¼ground nutmeg
- Up to ½ teaspoon ground black pepper
- 1 cup shredded Gruyère or emmental cheese 2 cups
- 1 cup shredded Gouda cheese
- ½ cup fontina cheese ½ cup
- ½ teaspoon arrow root
- Bite-sized cubed baguette for serving
- Small broccoli florets for serving
- grape tomatoes for serving
- Cubed cored apple for serving
Instructions
Warm the Wine
- In a fondue pot or heavy saucepan, gently heat the wine with garlic and nutmeg over medium heat until it begins to simmer.
- Do not let it boil aggressively.
Coat the Cheese
- In a bowl, toss the shredded cheeses with arrowroot and black pepper.
- This prevents clumping and helps the fondue stay smooth.
Melt the Cheese
- Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion.
- Continue stirring until the cheese melts completely and the mixture becomes smooth and glossy.
- This should take about 2 to 3 minutes.
Serve Immediately
- Transfer to a fondue pot over low heat to keep warm.
- Serve with:
- Bread cubes
- Steamed broccoli or cauliflower
- Apples
- Charcuterie
- Cornichons and pearl onions
- The acidity from pickles helps balance the richness of the cheese.
Nutrition
Calories: 274kcal | Carbohydrates: 2g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 445mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 0.3mg | Calcium: 501mg | Iron: 0.2mg
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