New This Month

Classic Cheese Fondue

  • Servings: 6

Photography: Bryan Gardner

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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