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Fondue Cheesy Bread

Fondue Cheesy Bread

Rebecca Haley-Park
Gruyère and Emmentaler come together in everyone’s favorite melty dip, made portable (you’re welcome)


  • 1 loaf Italian bread
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 tablespoons dry white wine such as pinot grigio
  • Pinch ground nutmeg
  • 2 cups grated Gruyère cheese
  • 1 cup grated Emmentaler cheese


  • Heat oven to 400°F. Slice bread in half lengthwise. Tear out some of the bread’s center to make a shallow well. Halve garlic clove, and rub cut side on inside of bread. Place bread cut side up on a baking sheet, and set aside.
  • Combine oil, wine, and nutmeg in a bowl, and whisk to emulsify. Brush mixture evenly over bread with a pastry brush, and top with Gruyère and Emmentaler. Bake for 10 minutes, until cheese is just melted. Let cool for 3 to 5 minutes, then slice each loaf half into 8 pieces, and serve immediately.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.