1 tsp. Garlic Olive Oil (rubbed on the inside of the fondue pot)
1 c. Emmental cheese, grated
1. Gruyère cheese, grated
1/2 c. Vacherin cheese, grated or swiss cheese, grated
2 Tbsp. flour
1 1/2 c. white wine
2 Tbsp. Cherry Balsamic (or another favourite flavour)
nutmeg to taste
freshly ground pepper
green apples pieces
dried or cured meats, thick cut into bite size pieces
stale bread cubes
cooked cherry tomatoes
Rub the fondue pot with the Garlic Olive Oil. In a bowl, combine the cheese and flour. Pour the wine and Cherry Balsamic in the fondue pot. Heat.
Add the cheese and stir over low heat until the mixture is smooth. Season with pepper and nutmeg. Place on the fondue stand.
Serve with apples, bread, cauliflower, Grisons meat and cherry tomatoes. Go wild! Try all kinds of fruits, vegetables, and breads.
Fondue Tip #1:
If fondue is too thin, try adding some add cornstarch mixed with white wine. Bring back to a boil and whisk in.