how to make fondue–in a CROCKPOT
Published Feb 5, 2016 5:00 AM
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produced & styled by ANNA KOCHARIAN
photography by MICHAEL WILTBANK
Is there anything quite like a melting pot of cheesy goodness on a cold, winter’s day? We didn’t think so. Enter an utterly delectable, three cheese fondue you absolutely need in your life.
- 5 ounces medium cheddar, shredded
- 4 ounces gruyere, shredded
- 4 emmental cheese, shredded
- 1 ½ tablespoons of flour
- 1/4 teaspoon nutmeg
- 1 cup of dry white wine
- Add the cheese to the slow cooker and gently mix in the flour and nutmeg, until the cheese blend is evenly coated.
- Add the white wine and stir thoroughly.
- Set the slow cooker to high and cook for 30 minutes. Then, reduce the setting to low, and cook for an additional 45 minutes, stirring frequently. Note: If the mixture is too thick or too watered down, add in more wine or flour, respectively.
- Once the blend has reached a desired consistency, start dipping!
TO DIP Get creative and experiment with the unexpected! Both sweet and savory flavors pair well with cheese.
here’s what we tried
- sliced pears
- waffle fries
- pocky sticks