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Classic Cheese Fondue

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 From 2 ratings.

User Reviews

rating STORMYGIRL
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.
rating foodlvr

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. 

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Classic Cheese Fondue

  • fast FAST
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
TOTAL TIME: 20 MIN
SERVES: 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.
ingredients
  • 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
directions
  1. 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.

MAKE AHEAD The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.

WINE 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.

Recipe by Ryan Hardy
From Aspen’s Best New Year’s Party
This recipe originally appeared in January, 2008.