Michael Field's Traditional Swiss Cheese Fondue

Author Notes

Michael Field was a peer of Julia Child, James Beard and Craig Claiborne until his untimely death at the age of 56 in 1971. This fondue is from "Michael Field's Cooking School" and it has been the "go-to" fondue recipe for my family and friends for almost forty years. I've made a few changes over the years but the basic technique is just as it was in the original version. We usually serve it with bread cubes, mushrooms, artichoke hearts, prosciutto, apples and pears. - drumsullivan —drumsullivan

Test Kitchen Notes

I have to admit that I am a fondue virgin. I've never eaten or made fondue. Michael Field's Fondue is described as being a traditional fondue and therefore seemed like a good place to start. The ingredients are minimal – Swiss cheeses, white wine, garlic, and flour. Making the fondue was simple but I am grateful the instructions stated to slowly add the cheese. (I was tempted to add it all at once.) The end result was a beautiful, smooth fondue, with a mild flavor that dripped from the bread – just like the picture. —Michelle Meeks