Ingredients
Fondue:
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255 grams Emmental cheese, grated
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10 ounces (283 grams) Gruyere cheese, grated
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4 tablespoons (60 milliliters) all-purpose flour
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1 clove garlic, peeled and crushed
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397 milliliters dry white wine
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Black pepper, freshly ground
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Nutmeg, grated
Accompaniments:
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2 green apples, cut into slices
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1 loaf fresh bread, cubed
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450 grams baby red potatoes, boiled
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2 cups cherry tomatoes
Special equipment:
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Fondue pot and accessories
Directions
Fondue:
- In a bowl, toss the Emmental and Gruyere cheese with the flour.
- Rub the interior of a fondue pot with the garlic clove.
- Pour the wine in the fondue pot. Heat. Add the cheese mixture and constantly stir over low heat until the mixture is smooth.
- Season with pepper and nutmeg.
To serve:
- Serve in a fondue pot over low heat accompanied by separate bowls of apples, bread, potatoes, and tomatoes.
