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Cheese Fondue and Chardonnay

Cheese Fondue

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  • 1/2 pound Emmentaler cheese, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 1 tablespoon flour
  • 1 cup white wine
  • 1 clove garlic
  • Salt
  • Pepper
  • Nutmeg
  • 1 loaf of French bread, cut or torn into 1-inch pieces

Dredge 1 pound of shredded cheese thoroughly with 1 tablespoon of flour. Bring 1 cup of white wine almost to boiling point in garlic rubbed cooking dish. Add cheese and stir with a fork until melted. Add salt, pepper, and nutmeg to taste. Place a fondue pot in the middle of the table. Pour the cheese mixture into the pot and place over a gentle heat source. Arrange bread on a platter and serve with the fondue for dipping. For other dippers, try apple slices, pretzels, new potatoes (boiled until tender), and steamed cauliflower and carrots. Enjoy with any Iron Hub wine; especially good with Iron Hub Chardonnay, or for Iron Hub red wine lovers, pair it with Iron Hub Grenache or Iron Hub Clockspring Zinfandel.