Cheese fondue

By Sebastien Centner
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Fondue of any kind is always a great last-minute party option because it's fun, interactive and involves minimal cooking. Made with garlic, Emmental cheese, gruyere cheese, and a pinch of nutmeg. 



  • 1 garlic clove, halved crosswise
  • 1 1/2 cups dry white wine
  • 2 tablespoon all-purpose flour
  • 1 dash kirsch, a swiss liquor (optional)
  • 2 cups Emmental cheese , grated
  • 2 cups Gruyère cheese, grated
  • Freshly ground black pepper to taste (optional)
  • Pinch of nutmeg (optional)


  1. Rub inside of a three to a four-litre heavy pot with cut sides of garlic, then discard garlic.
  2. Add the white wine to the pot. Bring to a simmer over medium heat.
  3. Meanwhile, mix flour and kirsch together in a separate small bowl or cup.
  4. Begin adding cheese to the pot gradually and cook, stirring constantly in a zigzag pattern (not a circular motion) until the cheese is smooth and creamy. Important: Do not let the cheese boil!
  5. Stir flour and kirsch mixture again and pour into fondue - stirring as you do so.
  6. Bring fondue to a simmer and let cook, stirring constantly, until thickened, typically five to eight minutes.
  7. Transfer to your favourite fondue pot, set over a flame stirring occasionally.
  8. Serve and enjoy!

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