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4 oz grated swiss
4 oz grated gouda or gruyere
1/2 cp dry white wine
1 tbsp flour
Mix the cheeses in a large bowl and toss with flour. Heat the wine in a fondue pot, just until bubbling. Add cheeses a small handful at a time, stirring constantly with a silicone spatula or whisk until all the cheese is melted. Serve with toasted gluten free bread, apples, carrots, sausage, shrimp, or whatever else you’d like.
My mom used to take me to The Melting Pot in Nashville for special occasions. The chocolate fondue was my favorite of course, but I also loved the cheese fondue. Now I’ve figured out my own recipe. And best of all, it’s super quick and easy, just 4 ingredients, and about 5 minutes to make the actual fondue.
Start off with some grated Swiss and gouda or gruyere cheese, some flour, and some dry white wine. I like to use Barefoot Sovereign Blanc.
Combine your grated cheeses in a large bowl and toss with the flour. This helps thicken the fondue a little and keeps the cheese from clumping together so that it melts easier. Pour the wine in a fondue pot set at a low setting. Once the wine starts to bubble, add in the cheeses a small handful at a time, constantly stirring until all the cheese is in and melted. Serve with baby carrots, apples and bread cut into chunks, sausage, shrimp, or whatever else you would like. My favorite breads to use for fondue are Schär Ciabatta bread or Udi’s Fresh Baguettes.