The most popular fondue at The Melting Pot, here, aged Gruyère, raclette and fontina cheeses are blended with white wine and fresh garlic and finished with a dash of nutmeg.
- 2 ounces Gruyére cheese, grated
- 2 ounces raclette cheese, grated
- 2 ounces fontina cheese, grated
- 4 ounces white wine, preferably Pinot Grigio
- 1/2 teaspoon or 1 level demi spoon fresh garlic, chopped
- 1/2 lemon
- 5 turns freshly ground black pepper
- 7-8 strokes fresh nutmeg, grated
- Artisan breads, seasonal vegetables, apple slices and charcuterie, for dipping
1. In a small bowl, add the Gruyére, raclette and fontina cheeses. Stir to combine and set aside.
2. Place a metal bowl over a saucepan filled with 2 inches of water. You may also want to use a conventional double boiler.
3. Bring the water to a boil over high heat.
4. Reduce the heat to medium and add the wine, then place a fork inside the metal bowl.
5. Add the chopped garlic, then stir with the fork to incorporate the ingredients.
6. Add 1/3 of the cheese and mix thoroughly using the fork.
7. Add the next 1/3 of the cheese and mix thoroughly using the fork.
8. Add the remaining 1/3 of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
9. Add one full squeeze from the lemon and the pepper and nutmeg. Fold and stir with the fork to combine.
10. Serve with artisan breads, seasonal vegetables, apple slices and charcuterie for dipping.