1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
1 garlic clove, halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch of freshly grated nutmeg
Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
A fondue pot
Ingredients
categorized
original
Condiments
Mustard, dry (1/2teaspoon)
Cooking & Baking
Flour or cornstarch (2tablespoons)
Garlic clove (1)
Nutmeg (1Pinch)
Drinks
Lemon juice (1tablespoon)
Dairy
Gruyere cheese (1/2pound)
Swiss-style cheese such as jarlsberg or emmenthaler (1/2pound)
Beer, Wine & Liquor
Kirsch (1tablespoon)
White wine, dry (1cup)
Other
Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears