Cheese Fondue Recipe | French Fondue
This recipe, by 'Wave at The W Hotel' executive chef Kristine Subido, was used for the first Spice House/Wave cooking class.
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1 garlic clove, cut in half
- 2 cups dry white wine
- 12 ounces Gruyere cheese, shredded.
- 12 ounces Fontina cheese, shredded
- 3 tablespoons Kirsch or brandy
- salt to taste
- ground black pepper to taste
- pinch of nutmeg
- pinch of cayenne pepper
- 2 tablespoons flour
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