Gooey, sharp, and warm, cheese fondue warms you from the inside out. We’ll admit that this Swiss staple is on the other side of the Alps, but when something is this good, we can’t shy away from it. Adding a peppery, umami twist with our Cacio e Pepe seasoning and crunchy Chili Taralli, this is a perfect cheesy appetizer for everyone.  

CACIO E PEPE CHEESE FONDUE

Serves 4

INGREDIENTS

▢ 10 oz Gruyère cheese, grated
▢ 10 oz Emmental cheese, grated
▢ 1 clove garlic
▢ 1 1/2 cups dry white wine
▢ 1 tsp fresh lemon juice
▢ 3 tbsp kirsch
▢ 1 tbsp cornstarch
▢ 1 tbsp Cacio e Pepe Seasoning 
▢ Chili Pepper Taralli to serve

DIRECTIONS

1. Grate the cheese into two separate bowls.
   
   
2. Rub the inside of your fondue pot, or enamel cast iron pot, with 1 clove garlic, and save the garlic for another use.
   
   
3. Heat the wine and lemon juice in the pot over medium heat and steam for roughly 4 minutes.
   
   
4. While the wine steams, whisk the kirsch and cornstarch together until smooth in a small bowl. Begin to stir in the cheese, one handful at a time, waiting until the cheese melts before adding the next handful.
   
   
5. Once you’ve melted all the cheese and it begins to bubble, whisk in the cornstarch mixture and season with Cacio e Pepe.
   
   

6. Serve immediately over a fondue flame if you have one, otherwise serve hot in the pot with Chili Pepper Taralli for dipping. 

7.  Mangiamo.