Author Notes: Okay, the truth is not only am I a complete sucker for any type of melted cheese, fondue is one of my favorite things in the world for oh so many reasons. It’s one of the first dishes I remember eating with my husband when we first started living together and unearthed our dueling fondue pots in the move. It is one of the easiest recipes that exist. It’s a great way to clean out the cheese drawer in the fridge—or to use the bits and pieces that remain from a cheese platter. It can also be prepped ahead and served at the last minute, which also makes it a good traveler. I’ve tried all kinds of dippers, but always come back to a sturdy sourdough that’s toasted slightly because I like the crunch of the toast in the middle of all that gooey, heavenly cheese. —Lori Lyn Narlock
ounces sourdough bâtard
ounces assorted hard cheese, such asGruyere, Manchego, Aged Asiago or Cheddar, grated
level tablespoon all-purpose flour
Pinch dry mustard
Pinch crushed red pepper
cup dry white wine
small shallot, minced
- Cut the bread into 1-inch thick slices. Toast in a toaster or under a broiler. Cut into strips or bite-size pieces.
- Combine the cheeses, flour, mustard and pepper in a bowl. Stir until the ingredients are evenly combined. Set aside.
- Fill a fondue pot with hot water. Set aside.
- Put the wine and the shallot in a large saucepan. Bring to a boil and cook for 3 to 5 minutes until the shallot is soft. Add the cheese a handful at a time, stirring until thoroughly melted before adding the next handful.
- Pour the hot water out of the fondue pot. Transfer the cheese mixture to the fondue pot, put a low flame underneath it and serve with the toasted bread.
- Note: If you don’t have a fondue pot, keep the fondue in the saucepan and reheat as necessary if the cheese starts to harden.
- This recipe was entered in the contest for Your Best Fondue