The Melting Pot’s Classic Alpine Cheese Fondue

2 ounces Gruyére cheese, grated

2 ounces raclette cheese, grated

2 ounces fontina cheese, grated

4 ounces white wine, preferably Pinot Grigio

½ teaspoon or 1 level demi spoon fresh garlic, chopped

½ lemon

5 turns freshly ground black pepper

8 strokes fresh nutmeg, grated

Artisan breads, seasonal vegetables, apple slices and charcuterie, for dipping

In a small bowl, add the Gruyére, raclette and fontina cheeses. Stir to combine and set aside.
Place a metal bowl over a saucepan filled with 2 inches of water. You may also want to use a conventional double boiler.
Bring the water to a boil over high heat.
Reduce the heat to medium and add the wine, then place a fork inside the metal bowl.
Add the chopped garlic, then stir with the fork to incorporate the ingredients.
Add ⅓ of the cheese and mix thoroughly using the fork.
Add the next ⅓ of the cheese and mix thoroughly using the fork.
Add the remaining ⅓ of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
Add one full squeeze from the lemon and the pepper and nutmeg. Fold and stir with the fork to combine.

Course🍤Appetizer

Diets🥕Vegetarian...

CategoryFondue

Cuisine🇨🇭Swiss

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m