Cheese Fondue

Marygrace Taylor, Photography by Anastassios Mentis

cheese fondue

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Makes 4 servings

6 ounces Swiss cheese, shredded

1 1⁄2 tablespoons unbleached

all-purpose flour

3⁄4 cup vegetable stock

1  garlic clove, smashed

2  teaspoons lemon juice

1∕8 teaspoon nutmeg

For dipping: Whole grain bread, cut into cubes, apple and pear slices, steamed broccoli and cauliflower, radishes and steamed potatoe

Fondue might traditionally be a Swiss dish, but the warm, gooey dip’s namesake originated in France, where it’s also eaten. Serve with plenty of yummy, bite-size bread cubes, veggies, and fruit for dipping.


1. Place the cheeses in a large bowl. Add the flour and gently toss until all of the cheese is lightly coated.

2. Add the vegetable stock, garlic, lemon juice, and nutmeg to a medium stockpot and bring to a gentle simmer.

3. Whisk in one handful of cheese at a time, waiting until cheese is completely melted before adding more.

4. Once all the cheese is incorporated, simmer 1 to 2 more minutes and then transfer the fondue to a ceramic bowl for dipping. Serve immediately.

Per Serving:

Calories: 359

Carbohydrates: 11 g

Fat: 24 g

Protein: 25 g

Fiber: 0 g

Active Time: 15

Total Time: 15