Cheese Fondue

This is a cheese fondue you’d enjoy after a day of skiing in the Alps. It’s a classic recipe made with three Swiss cheeses (raclette, Emmental, and Gruyère), and is rich, gooey, and delicious. You need a fondue pot for this dish—a heavy-bottomed one is much better than the thin metal type. If you’re wondering why there is lemon juice in this fondue, know that it helps stabilize the melted cheeses and brings a welcome touch of acidity to balance the richness. Put out more cubed French bread and pickled vegetables for dipping than you might think you need. Set them on platters beside the fondue pot and watch them go fast!

Other Foods to Dip in Cheese Fondue

Our recipe is classic and calls for crusty French bread like baguette and pickled vegetables for dipping. Those are excellent options, but there are others you can add or use instead:

• Hearty mixed-grain and whole-wheat breads, cubed or wedges of pita bread
• Raw vegetables such as celery or carrot sticks, cherry tomatoes, and orange or red pepper slices
• Blanched vegetables such as broccoli, asparagus, green beans, or snow peas. Blanch them in a pot of lightly salted boiling water for a minute or two to soften them slightly. Drain well so they aren't wet before serving.
• Roasted vegetables such as potato wedges, sweet potato wedges, halved Brussels sprouts, or button mushrooms (halved if large)