Fondue is a melted cheese dish from Switzerland, served in a communal pot over a portable stove such as a candle or spirit lamp. As a shareable, warming, and indulgent dish, it’s a favorite at ski chalets and date nights alike. Although good year-round, the richness of the melted cheese...
Method
Fire up your oven, aiming for 356°F (180°C) on the stone baking board.
Place your cast iron skillet in the oven and preheat to 356°F (180°C). Remove the pan and add the butter. When it turns brown, add the herbs, swishing the sprig around the pan. Add the garlic and cook outside the oven for a few minutes.
Add the cheeses and cook in the oven for 2 minutes. Remove the skillet and add the wine or beer, then return to the oven for another 2 minutes. The mix will feel loose, but don’t be tempted to overcook! (If you do, you’ll end up with a solid mass of cheese, rather than a lovely, creamy dip.) It will firm up on its own outside of the oven.
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