Cheese Fondue

Name: Cheese Fondue
Yield: serves 2
Ingredients: 1 (1-pound) French baguette; 2 apples; 1 tablespoon lemon juice; 1 clove garlic; 1 cup white wine; 6 ounces grated Emmentaler cheese; 6 ounces grated Gruyère cheese; 6 ounces grated Comté cheese

December 14, 2011

This is the best cheese fondue I’ve ever had—Megan got the recipe when she was in France. You can use most kinds of hard white French or Swiss cheese, but be sure not to use store-bought grated cheese. Those cheeses are tossed in cornstarch so the pieces don’t stick together. If you use them in cheese fondue, the cornstarch forms a hard lump in the pan. Note that this recipe uses a cup of wine—it’s very French to cook with wine—which is one of the things that makes this fondue classic.

Recipe notes

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