Four-Cheese Fondue Recipe

Cooking Directions

• STEP 1.In a large bowl, toss the grated Gruyere, Emmental, Fontina, and Parmesan cheeses together until well combined.
• STEP 2.Rub the inside of a fondue pot or a heavy-bottomed saucepan with a garlic clove.
• STEP 3.Pour the white wine into the pot and heat over medium heat until hot but not boiling.
• STEP 4.Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
• STEP 5.Stir in a pinch of nutmeg and season with salt and pepper to taste.
• STEP 6.Transfer the fondue pot to a fondue burner or keep warm over low heat.
• STEP 7.Serve the fondue with an assortment of dippers such as crusty bread cubes, steamed vegetables, and cooked meats.
• STEP 8.To store any leftover fondue, transfer it to an airtight container and refrigerate for up to 2 days.
• STEP 9.To reheat, transfer the fondue to a saucepan and heat over low heat, stirring constantly, until warmed through.
• STEP 10.When serving, make sure to keep the fondue warm to maintain its creamy consistency.

Cooking Tips

• For the best flavor, use high-quality cheeses and grate them yourself.
• If the fondue becomes too thick, you can thin it out with a little more white wine.
• To prevent the cheese from clumping, make sure to gradually add it to the pot and stir constantly.
• Feel free to customize your fondue by adding other ingredients such as minced garlic, chopped herbs, or a splash of kirsch.
• If you don't have a fondue pot, you can use a slow cooker or a double boiler as an alternative.

Storage and Serving

• Leftover fondue can be stored in an airtight container in the refrigerator for up to 2 days.
• When reheating the fondue, make sure to do it slowly over low heat to prevent the cheese from separating.
• Serve the fondue with an assortment of dippers like crusty bread cubes, steamed vegetables, and cooked meats.
• To keep the fondue warm during serving, use a fondue burner or keep it over low heat on the stove.