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Epicurious

Fonduta Piemontese

Fondue has provided nourishment to mountain folk in Switzerland and the Italian and French Alps through many a hard, cold winter. Made from what must have been, at times, the only ingredients at hand, stale bread and hard cheese, the communal rites that developed around the eating of fondue sustained spirits as well as bodies. Although Emmentaler, Gruyère, and fontina are fondue classics, you can actually use any kind of “mountain” cheese, such as Appenzeller, Comté, or Beaufort. The slow, even heat of the slow cooker is just perfect for making a smooth, effortless fondue. I suggest using a 2- or 3-quart slow cooker for the fondue. It fits more easily on the table and is more suitable size for this amount of fondue.

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