February 10, 2016

Fondue is a Swiss, Italian, and French Dish of melted cheese. It's perfect for an elegant evening date or fancy family appetizer. The mix of swiss and gruyere, milk, cream, and a pinch of nutmeg make the finest creamy dip. Substitute white wine in place of milk, cream, and butter if desired.


1/2 clove garlic

1 cup milk*

1/2 cup cream

1 tbsp butter

3/4 lb swiss cheese, grated

3/4 lb gruyere cheese, grated

1 tbsp white balsamic vinegar

freshly ground pepper

pinch of nutmeg

Toasted bread cubes, sliced green apples, cauliflower, broccoli for dipping


Rub garlic cloves around the inside of a fondue pot, double broiler, or stainless steel pot. Add milk, cream, and butter and cook over medium heat until butter has melted and steam begins to rise. Reduce heat to low and add the grated cheeses, a handful at a time; stirring until cheese is mostly melted before adding more. Continue until all cheese is melted into the cream, forming a smooth sauce. Stir in balsamic vinegar until incorporated. Season with pepper and nutmeg. Serve with toasted bread cubes.

*Alternatively, use 1 1/2 cups white wine in place of milk, cream, and butter.


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