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Fondue Party

Channel the cozy camaraderie of après-ski right at home with an evening of cheese fondue.

Indulge in the creamy richness, where Swiss gruyère and emmental cheeses harmoniously melt into a velvety blend, complemented by a hint of white wine and a pinch of nutmeg for a truly decadent dipping experience.

Who wouldn't love coming together around a pot of melty, gooey goodness, try it for your next girls gathering or date night!

Yield 6-8

Mis en Place

900 g Cheese

*I used a combination of Gruyere, Emmental, Gouda and Fontina.

Appenzeller and Raclette is popular too

225 g Dry White Wine

*Chardonnay, Sauvignon Blanc, Grenache Blanc etc.

30g Cornstarch


Freshly Ground Pepper

Pinch of Nutmeg

Things to Dip:

Crusty Sourdough Bread Cubes

Blistered Shishito Peppers

Roasted Fingerling Potatoes

*I cook these in olive oil with garlic, thyme/rosemary, salt and pepper

Roasted Mushrooms Caps

*I cook these in olive oil with garlic, thyme, salt and pepper

Cured Chorizo Slices

Blanched Haricot Vert

Figs or Apples, sliced

Tools Needed:

Fondue pot

Gel Chafing Fuel



Step 1

Shred all cheese with a box grater or with the grater attachment on your food processor.

Toss with cornstarch to help absorb some of the cheese's oils.

Step 2

Place half of the wine in a Dutch oven and warm lightly.

Over medium-low heat, slowly add cheese one handful at a time, stirring until melted before adding the next handful.

Add more cheese heating slowly as needed.

Step 3

Once fully melted, add freshly ground pepper and nutmeg if using.

Step 4

Transfer cheese to fondue pot, light gel chafing fuel and keep warm while enjoying.

If the cheese begins to bubble too much while enjoying snuff the chafing fuel to prevent the cheese burning

and only relight if needed.



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