Wine is an important ingredient in fondue. Cheese has a tendency to seize up or get stringy at varying temperatures. But, thanks to the acidity of the wine, it helps to keep the cheese smooth. The saltiness of the Gruyère also helps. If you sense that the cheese is getting too “ropy,” you can save the day either with a splash of wine or a squeeze of lemon juice—don’t add more salt because the cheese is salty enough.
Chef’s Note: In addition to bread cubes, other items good for dipping into the fondue include cooked and peeled baby, new, or fingerling potatoes; broccoli and cauliflower florets, cooked al dente; and whole cherry or grape tomatoes.
This recipe is from Entertaining: Recipes and Inspirations for Gathering with Family and Friends, by The Culinary Institute of America.