Cheese Fondue

Name: Cheese Fondue
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; 0.125 teaspoon cayenne pepper; 0.25 teaspoon freshly ground white pepper; 1.333 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; Assorted vegetables, cut into pieces, for serving

3.4

(77)

1 Review

By

Martha Stewart Editors

Updated on March 4, 2021

Servings:

6

This cheese fondue recipe is adapted from the February 2006 issue of Martha Stewart Living. It's a creamy fun-filled recipe everyone will love.

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
Assorted vegetables, cut into pieces, 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-low heat until it starts to bubble, about 5 minutes.
Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

not applicable

Variations

You can also serve this with whole fruit, which can be arranged around the pot in a beautiful display. Be sure to set out knives for cutting the fruit.