Cheese Fondue

The Velvet Tango Room • Cleveland

This classic fondue has been a staple at the Velvet Tango Room for years. Owner Paulius Nasvytis encourages patrons who order it to follow traditional fondue etiquette: "If a man's chunk of crusty French bread falls into the pot, he has to buy the next round of drinks. If a woman's piece falls in, she has to kiss the man to her left."

Slideshow: More Delicious Ideas for Cooking with Cheese

  • Total Time:
  • Servings: 6 to 8

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  • 1/2 pound Gruyère cheese, cubed
  • 1/2 pound Emmental cheese, cubed
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups dry white wine
  • 2 teaspoons kirsch
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • Salt
  • Crusty bread, for serving

How to make this recipe

  1. In a medium bowl, toss the cheeses with the flour. In a medium saucepan, bring the wine to a simmer. Add the cheese mixture and cook over moderately low heat, stirring with a wooden spoon, until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch, nutmeg and cayenne and season with salt. Serve hot, with crusty bread.

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