Cheese Fondue Recipe | James Beard Foundation
Originally a Swiss creation, cheese fondue is most often associated with Savoie (Savoy), the Alpine region of France that borders Switzerland.
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Cooking tools:
- Fondue pot
- Fondue forks
- Skewer
- Fondue burner
- Bread basket
- Fine-mesh sieve
- Stove
- Wooden spoon
- Spatula
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
Ingredients
- 1 pound Swiss Emmenthaler cheese (or a combination of Emmenthaler and Gruyere), shredded, grated, or diced
- 3 tablespoons flour
- 1 clove garlic
- 1 1/2 cups white wine
- Freshly ground black pepper
- Freshly grated nutmeg
- Crusty French bread, cubed
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