• 1 glove garlic,peeled
  • 200g Gruyere cheese, shredded
  • 200g Emmental cheese, shredded
  • 200g kesong puti, cut into small cubes
  • 4 tbsp all purpose flour
  • 2 cups white wine
  • dash of nutmeg


  • baguette, cubed
  • carrots, blanched
  • broccoli, blanched
  • apples, cubed
  • ham, cubed

Cooking Instructions:

  1. In a bowl, toss the cheese with the flour
  2.  Rub the interior of a medium saucepan with the peeled garlic and place over medium heat and add the wine.
  3. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
  4. Stir over low heat until smooth and cheese is melted and bubbling/ Transfer the cheese mixture to a fondue pot and serve with veggies and bread.

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