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    Gruyère Fondue

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    Gruyère Fondue

    Serves: 4


    • 300ml dry white wine
    • 400g gruyère cheese, grated
    • 2 tablespoons flour
    • Salt
    • Freshly Ground Black Pepper
    • Grating of fresh nutmeg
    • 1 garlic clove, sliced in half
    • 1 sourdough baguette, cut into 2.5cm cubes


    1. Put the wine in a heavy-based saucepan. Set over a medium-low heat.
    2. Toss the cheese with the flour in a bowl to coat. Add handfuls of the cheese mix to the pan, stirring until each handful melts before adding more. Stir for a few more minutes and thin with more wine if necessary.
    3. Season with salt, pepper and nutmeg. Rub the inside of the fondue pot with the cut clove of garlic. Transfer the cheese mixture to the pot, and set it over a night light or canned heat burner. Serve with the bread cubes.

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