- 8 oz Emmentaler cheese, grated 250 g
- 8 oz Gruyere cheese, grated 250 g
- 1½ tbsp all-purpose flour 22 mL
- 1 clove garlic, halved
- 1¼ cups dry white wine 300 mL
- 3 tbsp black olives, chopped 45 mL
- In a bowl, combine Emmentaler, Gruyère and flour; mix well to coat cheese with flour. Set aside.
- Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and bring to a simmer over medium heat. Reduce heat to medium-low.
- Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in olives. Transfer to fondue pot and serve immediately.
- Serve with…
- Focaccia wedges, French bread or sourdough cubes, boiled new potatoes, blanched red peppers, zucchini rounds, mushrooms, broccoli florets.