Five Cheese Fondue

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Ingredients

At a glance
Cheeses
Fondue
Serves
3 to 4
- 7 ounces Emmental
- 7 ounces Comté
- 7 ounces Beaufort
- 7 ounces Cremiér de Chaumes
- 7 ounces Mont d'or Vacherin
- 2-3 glasses of white wine
- 2 cloves of garlic

Methods/steps

Preparation:
Remove the rind from the cheeses. Grate the Emmental, Comté, Beaufort, and Chaumes.
Rub the pot with one clove of garlic. Over a low fire, heat the white wine with the remaining garlic clove. Then slowly add all the cheeses until they have completely melted.

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