Four types of cheese may seem excessive, but each brings something unique: Gruyère adds earthiness; Appenzeller offers tanginess and spice; Emmentaler sports nuttiness and sweetness; Comté provides nut flavors and delicate texture. Pancetta takes this dish to another dimension.
- 4 slices pancetta, diced
- 1 pound coarsely grated cheese, ideally a mix of Appenzeller, Emmenthaler, Comté and Gruyère
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 2 tablespoons grappa
- 1 baguette, cut into 1-inch cubes
In a small skillet over medium heat, fry the pancetta until crisp, stirring with a wooden spoon. Drain on paper towels and set aside.
Place grated cheese in a large bowl. Sprinkle cornstarch over cheese, and mix with hands.
Pour white wine into a preheated double boiler or electric fondue pot. Turn heat to high. Boil until slightly reduced. Lower heat to medium-high.
Slowly add cheese in small handfuls, stirring with a wooden spoon or silicone whisk. When almost fully melted, add grappa and continue stirring. Sprinkle in pancetta and stir. (If using double boiler, transfer to fondue pot and place over heat source.) Serve with baguette cubes.
Serves 2 as a main course or 4–6 as an appetizer.
Customize your fondue experience even further by dipping and then sipping one of these wines. Even better? Have all three on hand and let your guests choose.
The Unexpected: Nutty Amontillado Sherry