Classic Cheese Fondue



  • 8 ounces Gruyere cheese, cut into ¼-inch cubes (about 1 ¾ cups)

  • 4 ounces aged Emmental cheese, cut into ¼-inch cubes (about 1 cup)

  • 2 tablespoons all-purpose flour

  • teaspoon cayenne pepper

  • ¼ teaspoon freshly ground white pepper

  • 1 ⅓ 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


  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.

    Bryan Gardner
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