Take a Dip: Gruyère Cheese Fondue with Thyme

This firm, pale yellow cheese with a slightly sweet, rich nutty flavor is named for the Swiss valley where it originates.

| December/January 1999

 Serves 6 

You could use another Swiss cheese that has been aged for about a year or Jarlsberg instead.

• 4 cups coarsely grated Gruyère cheese (about 3/4 pound)
• 2 tablespoons unbleached flour
• 1 1/2 cups dry white wine
• 3 to 4 cloves garlic, finely minced or crushed
• 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme, crumbled
• 1/2 teaspoon dry mustard
• Freshly ground pepper to taste
• Salt to taste

1. Dippers: bread cubes, radishes, celery, spring onions, fennel bulb (sliced lengthwise about 3/8 inch thick, then sliced down the middle), mushrooms, bell peppers, slightly steamed carrots, broccoli, cauliflower, and/or asparagus

2. Toss the cheese and flour in a bowl to blend.

3. Heat the wine with the garlic, thyme, mustard, and a little pepper over medium heat until it barely comes to a ­simmer. Continue to heat for a few ­minutes; do not boil. Whisk in a few handfuls of cheese, then gradually stir in the remainder until all the cheese is melted and just begins to bubble. Add salt to taste.

Mother Earth News Fair Schedule 2019


Next: February 16-17 2019
Belton, TX

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!