6 INGREDIENTS • 5 STEPS • 40MINS

Classic Cheese Fondue

Name: Classic Cheese Fondue
Total time: PT2400.0S
Yield: 4
Ingredients: 500 gram Gruyère Cheese; 1 tablespoon Butter; 1 tablespoon All-Purpose Flour; 300 milliliter Dry White Wine; 1 teaspoon Ground Nutmeg; 1 clove Garlic

Recipe

5.0

1 rating

Originating in the capital of cheesiness, Switzerland, cheese fondue is the best kind of food for sharing. This rich golden mixture of cheese and wine is the perfect accompaniment to a boozy evening in front of the fire.

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Originating in the capital of cheesiness, Switzerland, cheese fondue is the best kind of food for sharing. This rich golden mixture of cheese and wine is the perfect accompaniment to a boozy evening in front of the fire.

40MINS

Total Time

$5.13

Cost Per Serving

Ingredients

Servings

4

us / metric

4 cups

Gruyère Cheese

or Any Cheese Assortment of Choice

1 Tbsp

Butter

1 Tbsp

All-Purpose Flour

1 1/4 cups

Dry White Wine

1 tsp

Ground Nutmeg

1 clove

Garlic, halved

Nutrition Per Serving

VIEW ALL

Calories

606

Fat

43.7 g

Protein

37.6 g

Carbs

2.7 g

Love This Recipe?

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Classic Cheese Fondue

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking InstructionsHide images

step 1

In a deep pot, melt the Butter (1 Tbsp) over alow heat. Add the All-Purpose Flour (1 Tbsp) and whisk to make a roux. Allow to cook for a minute or so to remove that raw flour taste.

step 2

Add about 15ml of the Dry White Wine (1 1/4 cups) and stir briskly until combined with the roux and slightly thickened. Add the rest of the wine and stir.

step 3

Keeping the heat low, add the Gruyère Cheese (4 cups) to the wine mixture and, stirring occasionally, allow to melt slowly into the wine. Stir through the Ground Nutmeg (1 tsp) and leave the lid off the pot so as to let the fondue reduce slightly.

step 4

Meanwhile, rub the inside of a warmed ceramic or earthenware pot with the Halved Garlic (1 clove). When the cheese has melted entirely and the resulting fondue has a creamy silken consistency with a cheesy pull, pour the mixture into the ceramic pot.

step 5

Place ceramic pot over a tea light candle to keep warm. Serve and enjoy immediately!