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Classic Cheese Fondue

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(133 people have added this recipe to their favorites.)

Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy’s salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue.

Pairing Suggestion

Though cheese fondue is made with white wine, it’s so lush that a firmly tannic red makes a great match (the tannins cut the richness). Richard Betts pours his black cherry–inflected 2004 Betts & Scholl Hermitage Rouge; for a more affordable alternative, look to the Crozes-Hermitage region—for instance, a bottling like the smoky 2004 E. Guigal.

Classic Cheese Fondue

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(133 people have added this recipe to their favorites.)
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Classic Cheese Fondue

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Classic Cheese Fondue

this came out perfectly for me and got big raves but there is no way it would serve 10 even as an app. 5 of us gobbled this up quick. It is very rich and think but not greasy at all, I'm not sure how it could get greasy with those cheeses. I would maybe thin it with a bit more wine next time.

Posted by: STORMYGIRL on February 11, 2008

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This recipe was a HUGE disappointment.  I used the best ingredients I could find and it was nothing but an expensive greasy mess for our New Year's Eve party. 

Next time, I'll use my old standby recipe. 

Posted by: foodlvr on January 4, 2008

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