Traditional Cheese Fondue recipe?

Hi there - I once made a fairly traditional fondue that used swiss, guyere and ementhaler but also included champagne. I can't seem to find it again. Anyone out there have a similar recipe, or one that they have tested and love?

Great weather for fondue. I have used the recipe from Jacques Pepin's The Short-cut Cook for many years. It doesn't call for champagne, but does have a good dose of white wine in the recipe, so I don't see why you couldn't try the champers and see what happens.

Here are the ingredients (which are not copyrighted):

2 TBSP unsalted butter
2 cloves garlic, peeled and chopped
1 1/2 cups dry white wine
1/4 tsp salt
1/2 tsp freshly ground black pepper
3 packed cups shredded Swiss cheese (preferably all or part Gruyere)

Note that the recipe doesn't call for any thickener; the cheese tends to sink to the bottom and the clear liquid rises to the top, and you keep stirring it together as you dip the bread. I use part Emethaler and part Gruyere. The fondue has a cheesy, wine-forward flavor that to me, tastes like home on a cold night.

We always have fondue on New Year's Eve. My wife's grandfather was Swiss, so it's definitely part of her family's tradition. Over the years I've done a bit of research and it seems the most traditional Swiss fondue goes something like this:

-1.5 lbs "quality" Swiss cheese, at least half gruyere. other possibilities include vacherin or appenzeller. skip the bland emmentaller.
-one garlic clove
-1 cup white wine - i like a riesling myself.
-2 tsp corn starch
-1 T kirsch or any eau de vie
-about a baguette and a half cut into 3/4 inch cubes
-a ceramic fondue pot. I can't vouch for any fondue not made in a traditional ceramic pot.

rub bottom of pot with garlic clove and dispose of clove. grate cheese put in pot with wine. heat slowly and stir until melted. mix kirsch and corn starch and add to pot. stir until bubbling. bring to table. Serves 4 normal appetites.



eat

I made fondue for NYE last night and it turned out very well. I used Alton Brown's recipe, which uses hard cider instead of white wine and is finished with a touch of curry powder. I thought it was pretty delicious. The recipe calls for half gruyere and half smoked gouda but I skipped the gouda for a more traditional Appenzeller.