Cheese Fondue Recipe

200 Grams Gruyere Cheese
200 Grams Raclette type strong Cheese
400 Grams Emmenthaler Cheese
1 Clove Garlic
1 Loaf French Bread sliced into small squares
100ml white wine
Pepper and nutmeg

Shred the cheeses.

Peel the clove of garlic and rub the bottom of the caquelon or a small pot with it. Leave it in the pot.

Add the wine and heat gently. Add cheese while gently heating and allow to melt while constantly stirring. Add a bit of nutmeg and pepper.

Once all the cheese is melted serve while being heated over a small flame to keep the cheese warm but not burnt. Corn starch or flour can be added to thicken the melted cheese.

Enjoy with fondue forks by dipping bread cubes into the cheese and eat the left over crusty cheese at the bottom of the caquelon or pot called la religieuse.

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