- 15 ml butter
- 15 ml cake flour
- 375 ml white wine
- 175 g gruyère, finely cubed
- 175 g Emmenthal, finely cubed
- 175 g strong cheddar, finely cubed
- 1 ciabatta, finely cubed
Melt butter in a pot. Add flour to form a smooth paste. Heat wine and add to flour mixture. Stir well to prevent lumps forming. Add gruyère and stir until it has melted. Add other two cheeses a little at a time and stir until all the cheese has melted. Transfer to a fondue pot and serve immediately with the cubed ciabatta.
Gruyère and emmenthal need gewürtztraminer and riesling. If you prefer red wine, choose a light, unwooded one, like Goede Hoop near Stellenbosch’s Domaine blend.