Ingredients aside, for Mackie, the best part of fondue is the fact that it's most often a group affair. "It evokes conversation. It's just a natural thing to do among couples or friends." Special ...

6 ounces (150 grams) gruyère 6 ounces (150 grams) emmental 4 ounces (100 grams) comté 1 tablespoon cornstarch 1 clove of garlic, cut in half 1- 1½ cups white wine such as dry riesling or ...

Use wooden spoon to stir in the cheese in the shape of a figure 8 adding one handful at a time until each handful melts. In small bowl combine cornstarch and port wine; stir into cheese; cook briefly.

So I think blue cheese is a cheese people tend to steer away from, but [to] put it on a board, enjoy with a bit of honeycomb and a fortified wine, is amazing. I also like to be a little different.

This recipe for Instant Caramelized Shallot-Cheese Fondue by Chris Nuttall-Smith is exactly the dish you pull from your pack at 7,500 feet as a pre-winter storm blows past.

Carens This romantic Rosedale bistro serves two types of savoury fondue. One is a straight-up gruyère emulsion blended with brandy and white wine. The other is a melty mix of brie and blue cheese ...

The warmth of the melted cheese and the joy of sharing it with loved ones make it a dish that truly warms the heart. I hope you find as much joy in making and sharing this fondue as I have.