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How to Fondue STEP #1: PREP Get the right pot. While you need a stainless steel, copper, or cast-iron pot for broth- and oil-based fondues (typically for meat), cheese and chocolate fondues call for a ceramic or earthenware pot with a flat bottom. In a pinch, a slow cooker or double boiler works. Skip the pre-shredded cheese. Never use pre-shredded cheese for fondue. Packaged cheeses are covered in a starchy, anti-clumping substance that hinders melting. Instead, buy a block or wedge of cheese, bring it to room temperature, grate it yourself, and toss it in cornstarch. Stick with high-quality ingredients. Not all cheeses are fondue-friendly; the type and quality you use can make or break your dish. Opt for one to three high-quality, high-fat, buttery, and creamy cheeses. Go-to melts include Swiss, fontina, Gouda, Gruyère, Comté, Emmental, and cheddar. Your alcohol should be high quality, too. Choose a dry, crisp white wine, like Sauvignon Blanc or Pinot Grigio. Have fun with dippers. Almost anything goes with cheese fondue. Although bread is the standard dipper, get creative with foods like soft pretzel bites, pickles, roasted potatoes, apples, pears, or steamed vegetables. STEP #2: MIX Take it slow. Fondue shouldn't be rushed. Gradually add cheese to the pot in small handfuls, lightly stir it, and let it melt before incorporating the next batch. Then, continue to cook it low and slow, careful not to bring the cheese to a boil. Stir clockwise. It's customary to stir fondue in a clockwise, zigzag, or figure-eight motion. Some believe this will keep the cheese homogenized and well-mixed; for others, it's a superstition. STEP #3: DIP Use fondue forks. Always use fondue forks when dipping and dunking. These stainless steel, long-handled, two- or three-pronged tools are created for spearing and have heat-resistant handles. Plus, they're usually color-coded so people can keep tabs on theirs. Consume correctly. Flu season or not, double-dipping is a fast track to sharing more than just fondue. Avoid putting the fork in your mouth; dip once, twirl to coat, and let excess drip off. Then eat with your dinner fork or a gentle nibble. 1/3 lb Gruyère, grated 1/3 lb Gouda, grated 1/3 lb fontina, grated 2 Tbsp cornstarch 1 cup dry white wine 1 clove garlic, minced 1 tsp lemon juice 1½ Tbsp kirsch ground pepper nutmeg assorted dippers 1. Combine grated cheeses in a bowl, toss with cornstarch, and set aside. 2. Add white wine, garlic, and lemon juice to a fondue pot and bring to a simmer. 3. Slowly add cheese to the pot in small handfuls, stirring well between each batch. 4. Once completely melted and smooth, reduce heat and add kirsch, ground pepper, and nutmeg. 5. Dunk assorted dippers and enjoy. Classic Cheese Fondue Recipe