Classic Cheese Fondue
- TOTAL TIME: 20 MIN
- SERVINGS: 10
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.
- 1 pound Gruyère cheese, coarsely shredded
- 1/2 pound Emmentaler cheese, coarsely shredded
- 1 1/2 tablespoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon Kirsch
- Salt and freshly ground white pepper
- Crusty bread cubes, hard salami and small dill pickles, for serving
- In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
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). Try an Hermitage or Crozes-Hermitage from northern Rhône.