How to make it

  • Let all ingredients set out to reach room temperature.
  • Coarse grate mozarella, tear up swiss slices, unwrap Gruyere cheese triangles and cut into chunks.
  • Rub the fondue pot with the garlic clove.
  • Just before serving time: On low heat warm the wine (do not boil).
  • Start adding the cheeses a little at a time stirring frequently with a wooden spoon. Keep heat low and stir until all cheeses are blended. If mixture is too stiff slowly add a little more room temperature wine and stir well. Season with fresh ground black pepper if desired.
  • Put the fondue pot in its stand over a sterno can. (keep the lid handy to damper the flame).
  • When cheese is bubbling dip bread chunks into cheese and enjoy.
  • If someone loses their bread chunk in the fondue pot he or she has to kiss the host or hostess!

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • marriage 11 years ago
    I keep telling my husband and 2 of our friends that fondue is cool and we should try it. Well I've book marked your recipes so now I have to get a fondue pot. Thank you for a great post.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes