Food & Cooking Recipes Holidays & Events Valentine's Day Recipes Classic Cheese Fondue Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 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 ⅛ 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 Directions 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. Bryan Gardner Rate it Print