300 ml of fresh cream
200 g of mozzarella cheese, grated
150 g of Emmental cheese, grated
150 g of Gruyère cheese, grated
1 nutmeg
1/2 cup of dry white wine
1 clove of garlic
300 ml of fresh cream
200 g of mozzarella cheese, grated
150 g of Emmental cheese, grated
150 g of Gruyère cheese, grated
1 nutmeg
1/2 cup of dry white wine
1 clove of garlic
Step 1 - Peel the garlic and crush it at the bottom of the fondue pot
Step 2 - On low heat, melt the cheeses with cream, wine, and nutmeg in the fondue pot
Leave to simmer
Step 3 - Serve with cut apples and a cold plate accompanied by pickles.
