Fondue sets have always seemed a little cheesy to me (forgive the pun). However, a recent array of offerings has me rethinking; after all, when you do find yourself hunkered down around a bubbling fondue pot (ideally high in the Swiss Alps, as I once did), it’s a pretty idyllic way to spend a winter evening.
N.B.: We’ve included a Mark Bittman recipe below (in our humble opinion, one of the better fondue recipes to be had).
Mark Bittman’s fondue recipe, from How to Cook Everything Vegetarian.
- 2 cups dry white wine
- 1 large clove garlic, crushed (optional)
- 2 T cornstarch; mixed with water to make a slurry
- 1 lb Gruyere cheese, grated (4 cups)
- 1 lb Emmenthal cheese, grated (4 cups)
Combine wine and garlic in a saucepan and bring to a slow bubble.
Gradually stir in cheese until melted and creamy; do not let boil. Whisk slurry in and cook until thickened. If fondue is too thick, add a little more wine.
N.B.: This post was originally published on February 6, 2013. We have updated it with new and additional product selections and current pricing.