Wine and Cheese Fondue
This is a great savory fondue. Use a good-quality wine to enhance the flavor of the Gruyère cheese. Serve with fresh strawberries and grapes, vegetables, or cooked chicken breast strips.
Serves: 16Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 lbs. Gruyère cheese
- 3 Tbsp. all-purpose flour, divided
- 2 cups chardonnay or other dry white wine
- ¼ tsp. salt
- ¼ tsp. ground white pepper
- Using a sharp knife, remove the rind, if any, from the cheese. Grate the cheese using the large holes of a box grater. Mix with 1½ tablespoons flour.
- Place the floured cheese in a medium-size heavy saucepan (or fondue pot). Add the wine and ½ teaspoon salt, and bring to a simmer, stirring frequently. Lower heat to medium and stir vigorously with a wooden spoon until the cheese is completely melted, about 5 minutes. Add the remaining flour, stirring constantly. Cook for about 2 minutes, until the floury, starchy taste is gone.
- The sauce should be smooth, thick, and creamy. If it is too thick, add more wine that has been warmed first. Serve hot.