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How to Make a Cheese Fondue

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The ideal cheese fondue calls for a level of finesse a cut above melting cheese in a pot. In the video below, A&M demonstrate their simple methods for avoiding the goopy and thick in favor of the silky consistency of rabino's Traditional Fondue Fribourgeois. Between the stinky Fribourgeois and the milder Gruyere, this fondue has perfect pedigree.

This week's videos were once again shot and edited by filmmaker Elena Parker. For more fondue recipes, dip into our contest for Your Best Fondue

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Comments (4)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
D6706402-eb96-499d-a671-b2e90db25df9--bike2

over 4 years ago Sagegreen

Always so nice to learn tips and process from these videos. Thanks, A &M!

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're so welcome!

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over 4 years ago Michelle Meeks

Excellent! Glad I watched. It was a great prep for my testing which I'm planning tomorrow as part of pre-Oscar preparations! I can't wait.

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you found it helpful!