Cheese Fondue

Name: Cheese Fondue
Yield: Serves 4 as a main dish or 8 as an appetizer
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

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Appears in Cook's Country December/January 2012

You don’t need a fondue pot—or an invitation to a 1960s theme party—to make our easy, foolproof fondue. All you need are the right ingredients and a little know-how.

SERVES4 as a main dish or 8 as an appetizer

TIME30 minutes

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 essent...

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