What cheese is best for fondue? Can you make it without wine?

The classic combination is Emmental and Gruyère, melted with dry white wine and a splash of kirsch (a cherry brandy), then thickened with a tablespoon of cornstarch. If you can't find kirsch, your favorite brandy works too.

Tips for a smooth fondue:

Grate the cheese, don't cube it, so it melts evenly.
Toss the grated cheese with the cornstarch before it goes in the pot.
Melt it slowly over gentle heat, stirring as you go. High heat makes fondue stringy or grainy.

Without wine: yes, you can. Wine adds acidity, which helps keep the cheese smooth, so replace it with something that also has a little: many people use unsweetened apple juice or a light broth with a squeeze of lemon juice. It will taste a bit different, but it works.

What to dip: crusty bread is the classic, but boiled potatoes, apple slices, pickles, cured meats and steamed vegetables are all good.

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