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Cheese Fondue

From

December/January 2012

Cheese Fondue

We wanted a foolproof, indestructible fondue that was not only easy and delicious but able to withstand cooling and reheating without breaking in lieu of a fondue pot. We tested and debunked many fondue myths. In the end, we found it essential to use good-quality cheese (deli Swiss turned stringy and rubbery) and to coat it with cornstarch to prevent it from breaking. We flavored the wine base with garlic and brought it as close to a boil as possible before adding the cheese to ensure adequate melting. Finally, to activate the cornstarch, we brought the fondue to a quick simmer.

Serves 4 as a main dish or 8 as an appetizer

Don’t substitute deli Swiss cheese for the Emmentaler—it will make the fondue stringy. Do use a crisp, un-oaked wine, such as Sauvignon Blanc. Try dipping steamed broccoli and cauliflower florets, apple slices, and chunks of cured meats.

Ingredients

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