Fondue aux 3 Fromages

November 6, 2017


A cheese fondue is a wow factor for a really great dinner party or a fun family night, especially when you have all your family over and the kids can get involved. You can make it as fancy (with real French cheese) as you like, or just opt for easier ready available Aussie cheese (from your supermarket like Colby etc...)

At this years Paris to Provence,  you’ll have 3 options to get your hit of melted cheese before experimenting with this reciep yourself at home.

  1. Get your own fondue plate from new exhibitor Fondue Cheese Corner,

  2. Have raclette from crowd favourite, Frencheese or,

  3. Buy your own hard fromage to take home then follow this recipe at the Red Cow, for a swiss twist.



This will makes 4 to 6 main-dish servings


Roughly 200 grams each of Comté, Gruyère, and Emmental cheese, shredded - all of which can be bought at a good grocer
3 tablespoons all-purpose flour
1 garlic clove, halved
1 1/2 cups dry white wine, such as unoaked Chardonnay or Sauvignon Blanc 
Freshly grated nutmeg (optional)
Freshly ground black pepper
whole milk (if needed) Although in my house we've switched to Coconut milk (Coco Quench brand in the longlife milk section)
Toasted bread cubes (from a baguette) and whatever else you may like to dip in. 




1. Bring the cheese to room temperature first. Toss the cheese with the flour. Rub the interior of the fondue pot with the cut garlic clove.

2. Heat the wine to a low simmer in a medium-size saucepan over medium heat. Reduce the heat to low. Add a handful of the cheese mixture and stir constantly with a wooden spoon until melted. Continue with the remaining cheese, adding it by the handful and stirring until each addition is melted before adding more. Stir in a few gratings of nutmeg, if you like. Season to taste with pepper. If the fondue seems too thick, stir in a little milk (up to 1/4


3. Transfer the fondue to the fondue pot or whatever pot you'll be serving it in at the table. You'll need to eat quickly as you want it gooey and warm. 


 Serve with toasted bread cubes and your accompanyments. Cornichons are great. A side green salad with vinaigrette is a charm too. 










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