Wednesday, 13 December 2006


300ml Dry white wine
400g Swiss Cheese, grated
1 Garlic clove
2tbsp Flour
Salt and Pepper
1 day old baguette, cubed (cube an hour or two before eating, slightly drier bread works better)

Rub garlic around your fondue pan, add the wine and heat.
Toss the grated cheese in the flour before adding a handful to the pan.
Stir until each handful melts before adding the next.
Season with salt, pepper and a grating of nutmeg.
Eat with day old cubed baguette. Heaven!!

Serves 2-4 depending on your appetite.

Tip: Gruyere, Comte and Emmenthal cheeses are perfect. You can use a single cheese or try mixing them together.

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Amy said...

I'm going to make this on Friday, I love cheese!

Tania said...

I cooked this for my other half who is not really a cheese fan, he is now a cheesy fondue convert.