Serve this gruyère fondue with cubes of French bread or fresh veggies such as broccoli, cauliflower and cherry tomatoes.
1 large clove of garlic, peeled and halved
4 cups (16 ounces) Wisconsin Gruyère cheese, shredded
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
1 cup dry white wine
1 (16-ounce) loaf French bread, cut into 1-inch cubes
Fresh vegetables such as cherry tomatoes and broccoli or cauliflower florets
- Rub the bottom and inside of fondue pot with the garlic halves to add flavor; discard the garlic.
- In a mixing bowl, combine the shredded Wisconsin Gruyère cheese, flour and pepper. Mix so that the flour coats the cheese; set aside.
- Heat the fondue pot to medium heat. Add wine; heat until warm; do not boil.
- Add the cheese, a handful at a time, stirring until the cheese melts and the mixture is a light creamy sauce. Adjust the heat so that the mixture stays fluid (low setting).
- Spear cubes of French bread or fresh veggies such as broccoli, cauliflower, tomatoes and twirl in the cheese mixture until coated.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.