Which is what brought me to fondue's long-lost little cousin -- raclette. The basic ingredients are the same -- melted cheese, lots of friends, gallons of wine -- but there are subtle differences.

Just be sure to make yours from scratch instead of a package (it's super easy) and to serve lots of fruit, such as tart sliced apples, alongside. And do keep the fondue burners away from those ...

300 g Gruyère Emmental cheese mix. 2 tsp cornstarch dissolved in an ounce of water. 1 tsp white pepper. 1/2 tsp nutmeg. 1/2 tsp kosher salt. 1 tbsp Kirsch (optional sort of). Bring the wine to a ...

It’s little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a ...

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.