We’re hosting a large après-ski party in February and I’m considering serving cheese fondue. I am worried, however, that cheese fondue has become too old-fashioned. Should I serve it anyway?
Cheese fondue became too old-fashioned some time around 1977, but I’d say that’s one of its virtues. Who cares if it’s old-fashioned? So are German Riesling, sheepskin rugs and stretchy ski pants, come to think of it. But they all pair impeccably well with molten, booze-spiked cheese.
Just be sure to make yours from scratch instead of a package (it’s super easy) and to serve lots of fruit, such as tart sliced apples, alongside. And do keep the fondue burners away from those stretchy pants.