By Spencer Watts
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  • 255 grams Emmental cheese, grated
  • 10 ounces (283 grams) Gruyere cheese, grated
  • 4 tablespoons (60 milliliters) all-purpose flour
  • 1 clove garlic, peeled and crushed
  • 397 milliliters dry white wine
  • Black pepper, freshly ground
  • Nutmeg, grated


  • 2 green apples, cut into slices
  • 1 loaf fresh bread, cubed
  • 450 grams baby red potatoes, boiled
  • 2 cups cherry tomatoes

Special equipment:

  • Fondue pot and accessories



  1. In a bowl, toss the Emmental and Gruyere cheese with the flour.
  2. Rub the interior of a fondue pot with the garlic clove.
  3. Pour the wine in the fondue pot. Heat. Add the cheese mixture and constantly stir over low heat until the mixture is smooth.
  4. Season with pepper and nutmeg.

To serve:

  1. Serve in a fondue pot over low heat accompanied by separate bowls of apples, bread, potatoes, and tomatoes.  

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