Cheese Fondue

Name: Cheese Fondue
Yield: serves 4 as an entrée
Ingredients: 2 cups/480 grams dry white wine (the more flavorful the wine, the better the fondue); 1 garlic clove, crushed; 3 sprigs fresh thyme; 2 teaspoons/12 grams sodium citrate (see Sources, page 309); 1 1/2 pounds/680 grams Gruyère, Comté, or Appenzeller cheese, or a combination, grated

December 9, 2011

There’s nothing better than melted cheese on a chilly winter evening. A wide range of dishes center around hot cheese, like Welsh rarebit, queso fundido, raclette, and the classic fondue. Fondue hinges upon a few ingredients handled well. Cooking temperature is very important—do not give in to the urge to increase the heat. Have a glass of sparkling water or wine while you’re cooking and enjoy the process. A whisk helps bring everything together smoothly. Your fondue will start out thin and slowly thicken. At times the fat may threaten to break free, but have faith and keep whisking and everything will come together in the end. If you’re the kind of person who likes added insurance, you can toss your grated cheese with a tablespoon (6 grams) of tapioca flour before adding it to the wine. It’s not strictly necessary but will help compensate for a slightly distracted cook. We like to serve fondue with good bread, sliced apples, charcuterie, and occasionally a salad on the side.

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