Rating: 4.5 stars 4.3
246 Ratings
  • 5 star values: 157
  • 4 star values: 59
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 10

We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the wine to a boil in a small saucepan.

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  • Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

  • Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Nutrition Facts

113 calories; protein 6.9g; carbohydrates 0.7g; fat 8.3g; cholesterol 26.6mg; sodium 119.8mg. Full Nutrition
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