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.
- 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
- Fondue pot
- Fondue forks
- Platter for bread and apples
- Wooden spoon
- Rub the inside of the fondue pot with garlic, then discard garlic.
- Pour wine into pot and simmer on stove top.
- Sprinkle flour over cheese and toss to coat.
- Keeping wine on low heat, add cheese a little at a time.
- Stir with wooden spoon after each addition until all the cheese is melted.
- Add kirsch and season with nutmeg and pepper.
- When ready to serve, remove from stove to lit chafer to maintain heat.
- Skewer bread cubes and apples and dunk into the cheese mixture.
- 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.