- 1/4 lb Emmenthaler cheese
- 1/4 lb Gruyere cheese
- 1½ t flour
- 1 clove garlic
- 1/2 C Chablis
- 1/4 t salt
- a pinch of nutmeg
- fresh ground black pepper to taste
- Grate the cheeses coarsely and toss with the flour. Crush the garlic, and heat it in the fondue pot for a minute or so, then pour in the wine and continue cooking until quite hot. Gradually add the cheese and flour mixture, stirring gently with a wooden spoon until smooth. When nearly ready for dipping, add the seasonings. With warm, crusty French bread, this recipe serves 3 or 4.
Adapted from The Fondue Cookbook by E. Callahan. For a real feast, also prepare beef tenderloin fondue.
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