What could be more comforting, warming and filling than a pot of fondue on a cozy day. It is always pleasing while it is pretty easy to make. A fondue is simply a mixture of melted cheeses with wine to keep it liquid. Flour prevents the cheese from separating, while garlic and nutmeg add extra layer of flavor.
Here is our take on a classic Alpine fondue recipe.
- 1 1⁄2 cups shredded Schnebelhorn (6 ounces, 180 g)
- 1 1⁄2 cups shredded Appenzeller (6 ounces, 180 g)
- 1⁄2 cup shredded Raclette (2 ounces, 60 g)
- 2 -3 tablespoons all-purpose flour
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 teaspoon fresh lemon juice
- fresh ground pepper, to taste
- 1 pinch nutmeg
- Rub caquelon (the classic fondue pot) or deep thick-walls pan with the clove of garlic.
- Mix flour with the 2-3 table spoons of white wine and lemon juice and set aside.
- Pour the rest of the wine into the pan and heat it very slowly. Add about the third of the grated cheese and continue heating the mixute, stirring until the cheese starts to melt.
- Slowly stir in the flour mixture, then the rest of the cheese, a little at a time. Add pepper and pinch of nutmeg.
- Serve with cubes of bread for dipping. Bon Appetit!