Name: Cheese Fondue
Total time: 30 min
Ingredients: 8 ounces Emmentaler cheese , shredded (2 cups), room temperature; 8 ounces Gruyère cheese , shredded (2 cups), room temperature; 2 tablespoons cornstarch; Pinch ground nutmeg; 1 1/2 cups dry white wine; 1 garlic clove , peeled and halved; 1/4 teaspoon pepper; 1 (12-inch) baguette , cut into 1-inch pieces

Why This Recipe Works

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.

Before You Begin

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.

Instructions

Toss Emmentaler, Gruyère, cornstarch, and nutmeg together in bowl until well combined. Bring wine and garlic to boil in medium saucepan over high heat; discard garlic.

Reduce heat to medium-low and slowly whisk in cheese mixture 1 handful at a time. Continue to cook, whisking constantly, until mixture is smooth and begins to bubble, 2 to 4 minutes. Stir in pepper. Serve with bread.