The Crowd-Pleaser Cheese Fondue
This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla notes work perfectly with the mild cheese, and you can pour the same wine to drink alongside. If you’re not a fan of oaked wines, use an unoaked bottle. Slideshow: More Fondue Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The fondue can be refrigerated overnight and reheated gently on the stove over very low heat.
Notes
If using a fondue pot for serving, fill it with hot water and let stand, covered, for 5 minutes. Drain and dry thoroughly immediately before adding the cheese fondue.
Serve With
Pieces of crusty bread, blanched or roasted vegetables, endive spears, thinly sliced apple, dried apricots, dates, root vegetable chips, sliced salumi (preferably something smoky, like dried chorizo), pickles.