A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 2 cups Swiss cheese, grated 2 cups Gruyère cheese, grated 1 tablespoon all-purpose flour ¾ cup dry white wine 3 tablespoons Madeira wine Juice of 1 lemon

Rosemary and Goat Cheese Strata

Yield: 8 servings. 2 cups Swiss cheese, grated 2 cups Gruyère cheese, grated 1 tablespoon all-purpose flour ¾ cup dry white wine 3 tablespoons Madeira wine Juice of 1 lemon

Slow-Cooker Cheese Fondue

Yield: 8 servings.

2 cups Swiss cheese, grated
2 cups Gruyère cheese, grated
1 tablespoon all-purpose flour
¾ cup dry white wine
3 tablespoons Madeira wine
Juice of 1 lemon
1 clove garlic, smashed
½ teaspoon salt
½ teaspoon white pepper
1 (1-pound) loaf Italian bread, cut into 2-inch cubes
Fondue forks or long wooden skewers

In a medium bowl, toss Swiss and Gruyère cheeses with flour. Add the cheese mixture, wines, lemon juice, garlic, salt, and pepper to a slow cooker.

Cover, turn the slow cooker on high, and cook for 15 minutes. Remove garlic and stir. Re-cover and cook for 45 minutes more on medium or low, stirring every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook. Turn the slow cooker to warm and serve the fondue with bread cubes.

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This story was published on Dec 27, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.