Cheese Fondue


  • 1 clove garlic crushed
  • 1 tbsp cornstarch
  • 2 ½ cup Emmental cheese
  • 1 ½ cup Raclette cheese
  • 1 ½ cup dry white wine
  • 1 pinch ground nutmeg
  • Kosher salt as needed
  • Black pepper as needed
  • Green apple, as needed
  • Bread cubed as needed
  • Gala apple, as needed
  • Broccoli steamed, as needed
  • Cherry tomatoes, as needed
  • Baby carrots, as needed
  • Rub the inside of the cooking vessel with the garlic clove; discard the garlic.
  • In a large bowl, toss cheeses with cornstarch.
  • Select Manual Mode 1, set the temperature to 203°F / 95°C and set the time to 30 Minutes.
  • Add wine and bring to a simmer; add the cheeses to the simmering wine a little at a time, stirring well between each addition to ensure a smooth fondue.
  • Once is the cheeses are completely melted press Cancel.
  • Select Manual Mode set the temperature to 135°F / 57°C and set the time to 2 Hours, stirring constantly.
  • Add the pinch of nutmeg and season with salt and pepper to taste.
  • Arrange an assortment of bite-sized dipping foods on a serving plate or a cutting board and enjoy!
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