Swiss Cheese and Black Olive Fondue
Add more olives for a stronger olive flavor.
Remember to stir cheese constantly during the fondue to prevent scorching.
Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed. Chop olives.
Serves4 as a main course or 6 as an appetizer
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Taste and Texturecheesy, salty
Type of Dishdip/spread
- 8 oz Emmentaler cheese, grated 250 g
- 8 oz Gruyere cheese, grated 250 g
- 1½ tbsp all-purpose flour 22 mL
- 1 clove garlic, halved
- 1¼ cups dry white wine 300 mL
- 3 tbsp black olives, chopped 45 mL
In a bowl, combine Emmentaler, Gruyère and flour; mix well to coat cheese with flour. Set aside.
Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and bring to a simmer over medium heat. Reduce heat to medium-low.
Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in olives. Transfer to fondue pot and serve immediately.
Focaccia wedges, French bread or sourdough cubes, boiled new potatoes, blanched red peppers, zucchini rounds, mushrooms, broccoli florets.
2007 Ilana Simon