Classic Cheese Fondue
Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.
Recipe Summary
Ingredients
Directions
Chef's Notes:
Do not use a sweet cherry liqueur!
Use the finest Swiss cheese you can find. And if you want your fondue a little thinner, use a little less cheese.
If you don't have a fondue pot, you can keep the cheese sauce in the saucepan on the lowest setting on your stove.
As you dip into the fondue pot, go all the way to the bottom and stir as you do, since the cheese on the bottom is hotter than the cheese on the top.