Name: Cheese Fondue
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 2 cups dry white wine (480 grams; the more flavorful the wine, the better the fondue); 1 garlic clove (crushed); 3 sprigs fresh thyme; 2 teaspoons sodium citrate (1/2 grams); 1.5 pounds Gruyere, Comté, or Appenzeller cheese (680 grams; or a combination, grated); 1 tablespoon tapioca flour (6 grams; optional, tossed with grated cheese for insurance)

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Cheese Fondue — Formulation & Method | CuliNect