This is our special recipe for our annual New Year’s Eve Fondue Night, created over years of trial and error (see Fondue Blog post for backstory). This is the stuff of Swiss dreams and perfect for a cold, winter night.

Serves 4 (or 2 if you’re like us!)

Ingredients:

• 3/4C Dry White Wine

• 6 oz Gruyere

• 6 oz Enmentaller

• 1/2 TB cornstarch (more if needed)

• 1 clove garlic

• 1 Sourdough baguette

Instructions:

1. Set up your fondue serving pot where you plan to eat. You won’t be able to move it after the burner is lit.

2. Cut your bread into very small cubes and place in a serving bowl near the fondue pot

3. Dice cheese into half inch cubes

4. Rub the inside of your fondue serving pot with clove of garlic

5. In a pot on the stove, heat the white wine on high until bubbles form

6. Add in cheese, turn heat down to low, and stir until melted

7. Add cornstarch and continue stirring (add more in small increments as needed). Turn off heat.

8. Pour hot water into the water reservoir and don’t exceed the line marked on the inside

9. Light your burner

10. Heat fondue back up quickly if needed before pouring into fondue pot and setting in water reservoir

11. Enjoy!