Chegar  Fondue


1/2 lb grated Gruyère cheese
1 lb grated Swiss cheese
1-1/2 tablespoons cornstarch
1/2 teaspoon nutmeg powder
1/4 teaspoon ground white pepper
1-1/2 cups dry white wine
3 large garlic clove (minced)

Fresh crusty Italian or French bread cubes


  • In a large bowl combine cheeses, add cornstarch, white pepper and  nutmeg powder. Toss to coat.
  • In large heavy saucepan bring to boil wine and garlic. 
  • Add in spoonfuls of cheese mixture, constantly stirring until melted and smooth after each addition.
  • Transfer mixture to fondue pot placed over low heat.
  • Serve with bread cubes.

Makes 8 to 10 servings.

Real Cooking

Did You Know?
A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun, more or less). It has the texture of a thin cracker and is almost always lifted out and eaten. FREE Recipes