Classic Cheese Fondue

Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue.

1 pound Gruyère cheese, coarsely shredded

½ pound Emmentaler cheese, coarsely shredded

1 ½ tablespoons cornstarch

1 garlic clove

1 cup dry white wine

1 tablespoon Kirsch

Salt and freshly ground white pepper

Crusty bread cubes, hard salami and small dill pickles, for serving

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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