Experiment with spices and herbs: thyme, garlic, cayenne, paprika, nutmeg, white pepper, salt, sauteed leeks, or chives!


  1. 7 oz each of Gruyere, Sharp Cheddar and Emmantaler, cubed
  2. 1 T butter
  3. 1 T all-purpose flour or almond flour
  4. 1 C broth, (wine or beer optional)



  1. Bring liquid to a boil in small saucepan
  2. Melt butter in medium saucepan over medium/low heat. Whisk in flour and cook for about 5 minutes, stirring constantly to avoid sticking and burning
  3. Stir liquid into flour mixture slowly. Use a whisk to stir the mixture. Slowly add cubes of Gruyere, Cheddar and Emmentaler. Stir until cheese is melted. Transfer cheese to fondue pot. Keep warm over low flame.