Classic Cheese Fondue
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. Slideshow: More Fondue Recipes
January 2008
Gallery
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© Rob Howard
Recipe Summary
Ingredients
Directions
Make Ahead
The fondue can be refrigerated overnight and reheated in a microwave oven, or on the stove over low heat.
Suggested Pairing
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.