Since fruit pizza doesn’t fit well in a T-bag, I wanted a means to transport it on our Harley to a function. I collaborated with other chefs to come up with this customized version that can be prepared in advance and put together on the spot. No matter your mode of transportation, this is good stuff!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
Ingredients
- 1 cup white wine
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 7 ounces Gruyere cheese, cubed
- 7 ounces sharp Cheddar cheese, cubed
- 7 ounces Emmentaler cheese, cubed
Instructions
- Bring wine to a boil in a small saucepan.
- Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms. Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
- Transfer cheese mixture into fondue pot. Keep warm over a low flame.
Reviews
Ok so this ok.tips use cornstarch and coat the chees use a dry wine. more acidic and lemon juice the acid will break the cheese down to make it smooth. the corn starch is best for emulsifying. these few hints are key. oh yea dont use cheddar unles you get a gruyare wich is pre blended .emulsify is key.yum
Absolutely delicious and very easy! I shredded the cheese and tossed with the flour. It melted smoothly, no lumps. Yumo!
This was delicious and extremely easy to make. I liked the wine flavor but the rest of the fam thought I should decrease it a bit for next time.
Very tasty!
Made it following the recipe, and it turned out great! Served it with French bread cubes, pears, summer sausage and broccoli.
I have been making this recipe for at least 10 years every Christmas. I am sure that I alter the recipe from time to time, but overall I really follow this recipe as a base?. I do use a “salad shooter” to shred all my cheeses and that makes life very easy with this recipe. Over the years I have experimented with other thickeners rather than flour such as corn starch, arrowroot flour, or tapioca starch. Those do not give the same consistency and I highly recommend using regular flour. The flavor of this recipe is tried and true, year after year my family loves it and raves about it. I try to use a dry white wine, but I can’t say I use the same thing every year. Likely, a dry Riesling, or a dry French Chardonnay has been the norm for me. Thanks so much for the great recipe that has become a Christmas tradition for many years now.
Easy to make, and its delicious
Hands down this is *the best* cheese mixture out there. I ended up using 7oz, 6oz & 6oz of the Sharp Cheddar, Emmentaler & Gruyere respectively because that’s what was available at the store. Amazing!
Who knew something so simple could be so good! Easy to make and tastes great!
Warmed up additional beer to thin it. Perfect brought to a party they loved it!
It was just alright. We didn’t care for the combination of cheeses. I used a Gewurztraminer wine.
This was just about perfect!
This was just so close to perfection! 4.5 stars! I feel like its just a tad bit bland, but that is also possibly because I couldn’t find emmantler cheese, I picked up a medium hard yellow swiss. I don’t live in an area that has a big variety so I might just need to add spices next time. Thank you to the fellow who suggested sauvignon blanc and mentioned that its an adult dish that needs wine. I made this and split the cheese and half and used chicken broth for one batch and the wine for the other batch. It was OBVIOUS that the batch with the wine was superior. But he’s right, its not supposed to be kid friendly, if you want it kid friendly, just serve up some cheese wiz.
This was my second time making this recipe, but the first time was several years ago, so I didn’t remember my technique or results at all. We were feeding 5 Adults and 5 kids, so I was unsure about whether I should make a double batch. Definitely not necessary. We had some other foods, and lots of dippers, and the single batch worked for us, with leftovers. (The kids ate very little of it) I did add extra wine before I even transferred to the fondue pot because the cheese was already getting a bit too thick for dipping. Sauvignon Blanc worked great as other reviewers suggested, and shredding the cheese made it so much easier to melt.
I’ve made this 6 years in a row for a New Year’s Eve snack and it’s been very good every time. I’ve tried it with 3-4 different wines, from really cheap cooking wines to more expensive table whites, and the result is as good each time. I’ve also switched out the sharp cheddar (dubliner, extra sharp white cheddar) to go with the emmenthaler and gruyere with good success. We love cubed sourdough bread with an extra chewy crust for dipping.
This was the best fondue I’ve ever had!
I make this recipe every year for New Year’s and my kids love it!!!!! Can’t wait to make it again tomorrow night!!! A classic, easy recipe!!!!
Followed the recipe nearly exactly – we grated the cheese instead of cubing it, but otherwise exactly step by step. We used an inexpensive but palatable white wine blend (wish I knew the varietals!). Silky-smooth texture and tasted great. We had leftovers only because there was so much other food, so we reheated it on our roasted potatoes the next day. no need to change the recipe (other than grating making it easier to melt) and please don’t use processed cheese.
I love this recipe. I’ve made it several time and find it pairs nicely with a fresh baguette, maybe some apples, and a crisp white wine. For those that gave it a low rating, make sure you’re using the cheeses suggested. While emmentaler is a Swiss cheese, it’s not the same animal as the ordinary (softer) Swiss cheese you might find at the grocery. Also, adding the cheese a little at a time is key, giving it time to thoroughly melt and blend. If it’s turning into a blob of goo, a dash or two of lemon juice will help (not too much). There is an art to making a good cheese fondue, and this recipe is good.
Very good! I didn’t know what emmentaler was but it is a mild soft swiss cheese. Added with the Swiss and greyuere makes for a delicious blend for Nat’l fondue day!!
it was just ok.