Italian Cheese Fondue

1. 1

   Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.

2. 2

   Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes.

3. 3

   Using a slotted spoon, transfer the pancetta to a plate.

4. 4

   Pour off any excess oil.

5. 5

   Pour the wine into the same saucepan and bring to a boil.

6. 6

   Decrease the heat to medium.

7. 7

   Whisk 1 handful of the cheese mixture into the wine until it is almost melted.

8. 8

   Repeat with the remaining cheese mixture in about 4 more batches.

9. 9

   Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute.

10. 10

    Stir in all but 2 tablespoons of the pancetta.

11. 11

    Season the fondue with pepper, to taste.

12. 12

    Transfer the cheese mixture to a fondue pot.

13. 13

    Sprinkle with the remaining pancetta and chives.

14. 14

    Set the pot over a candle or a canned heat burner.

15. 15

    Serve with focaccia and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.