Nothing like a bunch of people jockeying around a pot of molten cheese brandishing sharp implements impaled with food to get conversations and laughter started.

Ready

• 1 clove garlic, peeled and split lengthwise
• 2 cups dry white wine
• 1 ½ Tbsp flour
• ½ lb Emmanthaler, shredded
• ½ lb Gruyere, shredded
• ⅛ Appenzeller, shredded
• 3 Tbsp kirsh
• Sprinkling of ground nutmeg
• Fresh cracked pepper to taste
• French bread, cut into 1” cubes
• Tart apple wedges

Set

• Fondue pot
• Fondue forks
• Platter for bread and apples
• Wooden spoon

Go

1. Rub the inside of the fondue pot with garlic, then discard garlic.
2. Pour wine into pot and simmer on stove top.
3. Sprinkle flour over cheese and toss to coat.
4. Keeping wine on low heat, add cheese a little at a time.
5. Stir with wooden spoon after each addition until all the cheese is melted.
6. Add kirsch and season with nutmeg and pepper.
7. When ready to serve, remove from stove to lit chafer to maintain heat.
8. Skewer bread cubes and apples and dunk into the cheese mixture.
9. At the end you will develop a crust on the bottom, which is sought after.

What you should know

Make the effort to find and use the cheeses I have listed. The more you visit your local cheese shop the more you can learn. But, if you can’t find them, substitute swiss cheese of equal amounts.