The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.
Ingredients
- 1 cup dry white wine , such as Sauvignon Blanc
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 7 ounces Gruyère cheese , shredded
- 7 ounces sharp Cheddar cheese , shredded
- 7 ounces Emmentaler cheese , shredded
Instructions
-
1
Heat wine in a small saucepan over low heat until simmering.
-
2
Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms. Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
-
3
Transfer cheese mixture into fondue pot. Keep warm over a low flame.
Nutrition Facts
Per serving
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