Classic Cheese Fondue
- Servings: 6
Photography: Bryan Gardner
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
- 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
- 2 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground white pepper
- 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
- 1 tablespoon kirsch (cherry brandy)
- 2 teaspoons freshly squeezed lemon juice
- Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving
Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium heat until it starts to bubble, about 6 minutes.
Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, 6 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner for up to 1 hour. Serve immediately with bread.