1 cup water
1 cup dry white wine
3 to 4 large cloves garlic, minced
1 tablespoon butter
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 (2-pound) loaf processed Gruyere Cheese (Swiss Gruyere), shredded*
Petite rye bread slices or French or sourdough bread, cut into bit-sized cubes
Always cook your fondue recipe on the stove; serve in the previously heated fondue pot or chafing dish.
Keep cheese fondues at a low temperature, just enough to keep the fondue warm, about 120° F. Use an alcohol burner, canned heat, or candle burner to warm the pot.
Always place your fondue pot on a level, stable table or other flat stable surface on a heat-resistant surface like a hot pad, wooden cutting board, or ceramic tiles
*Swiss Gruyere Cheese: Found in the deli section of grocery stores. This processed cheese make a very smooth fondue. Have cheese at room temperature.
In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. Must use a double boiler or cheese will burn.
Add shredded cheese a cup or so at a time; stirring continuously until cheese melts into a smooth, heavy sauce. Remove from heat. Note: You may add more cheese or wine, as needed, to reach your desired consistency.
To serve, pour prepared fondue in a previously heated heavy fondue pot or chafing dish. Serve immediately with bread slices or cubes for dipping with wooden picks or fondue forks for dipping.
Note: Keep the fondue warm over as low heat as possible to avoid scorching the cheese.