Serves: 6 to 8
To simplify the process, you may make the fondue ahead of time, store it in the fridge and heat it gently just before serving. For maximum impact, offer a mix of tart-sweet apples, creamy potatoes and bright veggies in addition to the quintessential artisanal bread!
- 8 ounces Gruyere cheese, grated Add to list
- 6 ounces Mt. Townsend Creamery New Moon cheese, grated Add to list
- 2 ounces Mt. Townsend Creamery Campfire cheese, grated Add to list
- 2 tablespoons flour Add to list
- 1 cup white wine Add to list
- 1 teaspoon grated shallots Add to list
- Pinch of nutmeg Add to list
- Salt and white pepper, to taste Add to list
Toss cheeses with flour. Place wine and shallots in a heavy pot over medium heat and bring to a light simmer. Stir in cheese, a little at a time, until the mixture is smooth and all the cheese is melted. Add remaining ingredients and transfer to a fondue pot or individual heated stoneware ramekins. Serve with any of the following accompaniments!
Accompaniments for dipping
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 14, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.