Follow these steps for perfect results
dry, crisp white wine
calvados
Gruyere cheese
shredded or diced
sharp New York state white Cheddar cheese
diced
cornstarch
Freshly grated nutmeg
Freshly ground black pepper
Baguette
torn or cubed
Crisp, sliced apple
dressed lightly with lemon juice
Crisp, sliced pear
dressed lightly with lemon juice
Heat white wine and calvados in a saucepot over medium-high heat until boiling.
Reduce heat to medium.
Toss shredded Gruyere and diced Cheddar cheese with cornstarch.
Gradually stir the cheese mixture into the wine, using a wooden spoon to ensure smoothness.
Season with freshly grated nutmeg and freshly ground black pepper to taste.
Thicken the fondue, stirring frequently to prevent boiling.
Transfer fondue to a fondue pot and adjust the flame to maintain a low, occasional bubble.
Serve with torn or cubed baguette, sliced apples (dressed with lemon juice), and sliced pears (dressed with lemon juice).
Expert advice for the best results
Keep the fondue at a consistent temperature to prevent separation.
Use a variety of dipping items for different flavors and textures.
Add a splash of Kirsch for a more traditional Swiss fondue flavor.
Everything you need to know before you start
15 minutes
Can prepare cheese mixture in advance.
Serve in a fondue pot with dipping items arranged around it.
Serve with baguette, apples, pears, and crudités.
Complements the apple notes
Enhances the apple flavor
Discover the story behind this recipe
Traditional Swiss dish
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