Three Cheese Fondue

Three Cheese Fondue

Three Cheese Fondue

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  • 6 ounces cheddar cheese, cut into small cubes
  • 6 ounces Jack cheese, cut into small cubes
  • 6 ounces Gouda cheese, cut into small cubes
  • 2 tablespoons unbleached white flour
  • 1 cup white wine
  • 1 teaspoon grated shallots
  • Pinch of nutmeg
  • Salt and white pepper, to taste
  • Crusty bread, for serving
  • Roasted Apples and Butternut Squash


Dredge cheeses in flour. Place wine and shallots in a heavy pot over medium heat and bring to a light simmer.

Stir in cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

Serve with crusty rosemary bread, roasted apples and butternut squash.

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