Classic Cheese Fondue
Recipe from Food & Wine

Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyere) and two kinds of spirits (white wine and Kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue.


Classic Cheese Fondue
Rob Howard

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Servings: 10
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Appetizers, Cheese Appetizers, Fondue
 
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Ingredients
  • 1  pound
    Gruyere cheese, coarsely shredded
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  • 1/2  pound
    Emmentaler cheese, coarsely shredded
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  • 1 1/2  tablespoons
    cornstarch
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  • 1 
    garlic clove
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  • 1  cup
    dry white wine
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  • 1  tablespoon
    Kirsch
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  •  
    Salt and freshly ground white pepper
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  •  
    Crusty bread cubes, hard salami and small dill pickles, for serving
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Directions
1.
In a bowl, toss the Gruyere and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami, and pickles.

MAKE AHEAD
The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
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Quick Cheese Fondue
Quick Cheese Fondue

With just four ingredients and 15 minutes, you can prepare this luscious cheese fondue that makes an easy and elegant appetizer.

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