Classic Cheese Fondue

Name: Classic Cheese Fondue
Ingredients: 8 ounces Gruyere cheese, cut into ¼-inch cubes (about 1 ¾ cups); 4 ounces aged Emmental cheese, cut into ¼-inch cubes (about 1 cup); 2 tablespoons all-purpose flour; 0.125 teaspoon cayenne pepper; 0.25 teaspoon freshly ground white pepper; 1.333 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc; 1 tablespoon kirsch (cherry brandy); 2 teaspoons freshly squeezed lemon juice; Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

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By

Martha Stewart Test Kitchen

Updated on July 9, 2019

Servings:

6

Ingredients

8 ounces Gruyere cheese, cut into ¼-inch cubes (about 1 ¾ cups)
4 ounces aged Emmental cheese, cut into ¼-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
⅛ teaspoon cayenne pepper
¼ teaspoon freshly ground white pepper
1 ⅓ cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons freshly squeezed lemon juice
Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Directions

Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium heat until it starts to bubble, about 6 minutes.
Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, 6 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner for up to 1 hour. Serve immediately with bread.

Bryan Gardner