• Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
• Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
• Heat a fondue pot or a nonstick pot on medium heat. Add the garlic and the shallots and cook until fragrant, or about five minutes.
• Once the shallots are cooked, add the white wine into the pot and turn the heat to high. Bring the wine to a boil.
• Once the wine is boiling, turn the heat to low. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
• Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!
• Leave a comment on this recipe letting me know what you think.

Instant Pot Instructions

• Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
• Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
• Turn the Instant Pot to Saute. Add the olive oil until warmed. Then add garlic and the shallots and cook until fragrant, or about five minutes.
• Once the shallots are cooked, add the white wine into the pot. Bring the wine to a boil.
• Once the wine is boiling, turn the pot to KEEP WARM. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
• Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!