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My husband, my younger sister, my cousin Fernanda and I were invited to a fondue at the farm of my new brother-in-law, the Lebanese. At that time, my younger sister was single. This is an old story as he, the Lebanese, has been sharing memorable moments with us over the last 10 years. The evening menu was cheese and chocolate fondue. By far, it was and still is the best fondue I've ever eaten, no wonder it is an authentic Swiss recipe he discovered during one of the numerous trips he has taken and in which he travelled through several cities. I have to say, in all modesty, that the Lebanese is a highly cultured and charming man, not to mention the fact that he speaks 6 languages! At one point during the fondue evening, the flames on the rechaud became really high and while they had a hard time to put them out, coincidentally, a song of a classic horror film was playing in the background; so many emotions in one night! As for this recipe, it is calculated to serve one person, so you just have to multiply by the number of people you would like to serve. For a wonderful taste, measure every ingredient carefully and buy good quality cheese. These are key points that will certainly contribute to the success of your fondue! Going back to my story, we were really in a movie. At night, the way to the farm looked very much like the scenery from the movie Blair Witch Project, hahaha! Only those who attended it can agree with me...With intense flavor and full-bodied consistency, this fondue is by far the host of the party. It is up to the wine to welcome the guests and to the chocolate to sweeten and finish this feast. Cheers­­­!

07/ 31 / 2015




                     Total time: 35 minutes                                     Serves: 1 person




- 100 grams emmental cheese, grated

- 100 grams gruyère cheese, grated

- 30 grams blue cheese, cut into small pieces

- 1 clove garlic

- ¼ cup dry white wine

- ½ teaspoon freshly grated nutmeg

- ½ teaspoon Dijon mustard

- ¼ lemon juiced

- 1 tablespoon vodka or Kirsch (I prefer vodka because over intensifies the taste of cheese, makes it stronger!)

- ½ teaspoon sodium bicarbonate

- cubed bread pieces, for dipping




1. Grate the emmental and gruyère cheese. Cut the gorgonzola into small pieces and reserve;


2. Rub the inside of a saucepan with a garlic clove and leave it, then add the white wine and bring to heat until it boils;


3. Add all types of cheese gradually and gently stir to melt them. Then, add nutmeg, mustard, lemon, vodka and sodium bicarbonate. Keep over low heat until all cheese is melted and well blended with the other ingredients, stirring all the time;


4. If it becomes too soft, mix in a little cornflour in dry white wine and add to the fondue. Stir well not to get any lumps;


5. Turn off the heat, bring to the table and place it on top of rechaud;


6. Using the fondue prongs, dip the bread cubes into the cheese.






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