How to Make Swiss Fondue

According to fondue lore, during the cold Alpine winters, many Swiss residents had to survive on little more than stale bread, old Gruyère cheese, and wine. During one of these winters, someone discovered that food staples were much more palatable when mixed together, and thus fondue was invented. The basic recipe for Swiss fondue is chunks of bread dipped in a sauce made from wine and cheese; other ingredients such as flour and spices help improve texture and add flavor.

What You'll Need:

• 1 cup dry white wine
• 16 oz shredded Swiss, or 8 oz Swiss and 8 oz Gruyere
• 1 tbsp flour
• 1/2 tsp nutmeg
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 clove garlic
• non-stick pot to cook the fondue in
• fondue set for serving
• chunks of crusty bread

Cut the garlic clove in half and rub it on the bottom of the nonstick saucepan used to cook the fondue sauce. Pour in the wine and let it simmer on low or medium low.

In a large sealable freezer bag or container with lid, combine the flour, nutmeg, pepper, and salt. Add the shredded cheese, close the container, and shake so that the cheese shards get evenly coated with the flour mixture.

Turn the heat down to low. Add the cheese to the wine, one small handful at a time. After each addition, stir the fondue so that the cheese melts and dissolves completely before adding the next handful.

If the sauce becomes too thick and cheesy, add a little more wine (or milk or chicken broth) to help thin it out. If the sauce is not thick enough, add a bit more flour and cheese.

Once all of the cheese has completely melted and dissolved into the fondue sauce, transfer the sauce to your fondue set. Keep the burner on a low setting so that the fondue stays warm, but doesn't start to burn. Use forks to dip pieces of bread and enjoy with your guests.

© Had2Know 2010