Recipe courtesy of B. Smith

Cheese Fondue

CHEESE FONDUE is delicious, easy and perfect for entertaining. You can use cognac, or kirsch as the Swiss do. Be sure to use a heavyweight fondue pot, and provide each guest with his or her own long-handled heat proof fork.
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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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1 large clove garlic, sliced in half

1/2 cup dry white wine

3/4 pound shredded Gruyere

3/4 pound shredded natural unpasteurized Emmenthaler

1/2 teaspoon hot paprika (or more, to taste)

1/8 teaspoon white pepper

2 tablespoons cognac or kirsch

Crusty French or Italian bread cut into 1-inch cubes

Salami cut into 1-inch chunks

Mini meatballs

Vegetables of your choice (broccoli, bell peppers, and squash) cut into bite-sized pieces


  1. Rub the inside of a fondue pot with the garlic and discard the garlic. Put the wine into the fondue pot and warm it over medium heat until hot but not boiling. Add the cheeses gradually to the wine. Reduce the heat, stirring often with a wooden spoon, until the cheese has melted. Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy. Let guests dip their own bread, meat, or vegetables.;