"Fondre" - To Melt

It's never cold around a fondue pot, especially with the warmth of melting cheese and the combined heat of gathered friends. You don't need a funky, retro fondue pot (though those are back in style), a saucepan on the stovetop works just as well.

Basic Cheese Fondue
serves 4-6
1 cup white wine
300 g Emmenthal*, grated
300 g Gruyere, grated
1 Tbsp cornstarch

Simmer the white wine, gradually add the cheese , stirring as it melts. Thicken to your liking with cornstarch.
Begin dipping = Use bread cubes, cured meats, crudités or fruit. Its tempting to plunge a finger in, but keep in mind how hot that pot is!

*I don’t particularly like Emmenthal so I often substitute Comte or Beaufort.