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Make fondue at home Add to ...

Gruyère is essential for classic Swiss fondue. It's usually combined with Emmenthal and Appenzeller, though can be mixed with other cheeses, including Tilsit and Vacherin. Serve air-dried beef, smoked sausage and pickles alongside.


1 clove garlic, halved

¾ cup dry, fruity white wine

1.5 pounds Swiss cheeses (equal parts Gruyere, Emmenthal, Appenzeller), grated

1-2 tablespoons cornstarch

sea salt and freshly ground black pepper

grated nutmeg

cubes of crusty bread for dipping


Rub the inside of a fondue pot with the cut garlic cloves and add the wine. Bring to a boil over medium heat.

In a bowl, combine the shredded cheeses and toss with the cornstarch.

Add the cheese to the simmering wine, a handful at a time, stirring until melted. Season with salt, pepper and a light grating of nutmeg. Keep the mixture warm and serve bread cubes for dipping. Serves four.


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