Cooking and Recipes

Connoisseur Magazine Recipe: Gruyère Fondue with Fino Sherry and Clove

Written by Aksel Ritenis

Connoisseur Magazine Recipe:

“Gruyère Fondue with Fino Sherry

and Clove”



Best paired with FINO SHERRY


750g Fino Sherry
9 cloves garlic, crushed
8 black peppercorns
6 springs thyme
16g sodium citrate (available from chemists)
850g Gruyère cheese, grated

1 tsp ground clove


Combine the sherry garlic, peppercorns, and thyme in a saucepan and bring to a simmer. Remove from the heat and allow to infuse for 10 minutes and strain. Pour the infused sherry into a pan, begin to heat and whisk in the sodium citrate. Transfer this mixture to the bowl of the fondue and heat over the flame. Slowly stir in the Gruyère until it is all incorporated and evenly fluid. Sprinkle on top with the clove and stir in. Serve with cubes of country bread.

About the author

Aksel Ritenis

Axel is the Editor and Publisher of Connoisseur Magazine "for the Finer Things in Life" and has been the custodian of the magazine for over 10 years and leader of a team of freelance Journalists and Community Members who continue to make it all happen!-Join the Team at Connoisseur Magazine!

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