Every time when I had fondue, it was always the classic Swiss two-cheese fondue during Thanksgiving lunch with our very close family friends in Plano, Texas.
Andrea, the mother of the family friend, is Austrian and her fondues were always so great tasting. I only made this once before today during my sophomore year with the fondue set that Andrea gave me. The preparation time takes forever because you have to cook everything before dipping into the cheese. Then grating the cheese takes forever too and melting the cheese takes even longer, etc… but eating the fondue is worth it.
- ½ lb Emmenthaler cheese block
- ½ lb Gruyere cheese block
- 2 cups dry white wine, separated
- 3 cloves garlic, smashed
- Sprinkle of nutmeg/paprika
- Salt and pepper
It would have been more fun if I wasn’t eating fondue alone but everyone’s gone for the winter break.