- Serves: 4-6 Servings
- Prep Time: 30 min.
- Cook Time: 45 min.
- 1 Garlic Clove
- 1 lb. Gruyere Cheese, shredded
- 1/2 lb. Emmentaler Cheese, shredded
- 1 cup Milk
- 1/2 cup Dry White Wine
- 2 tbsp. Butter
- 2 tbsp. Flour
- Black Pepper & Nutmeg, to taste
Rub bottom of a saucepan with garlic clove. On medium heat, melt butter in saucepan and add flour; whisk together flour and butter until flour is cooked.
Add white wine, whisk into roux until all lumps are gone. When alcohol has burned off, pull saucepan off heat and add milk.
Return to medium high heat, stirring constantly; when sauce just begins to simmer, lower heat to medium and add cheeses one handful at a time to prevent clumping. Finish with black pepper and nutmeg, then transfer to a fondue pot and serve.